German-style quick bread, which is said to be a must-eat snack for Germans for three meals a day. It looks a bit like pizza, the only difference is that there is no masu, but with a thick soup
The important thing is that it is made quickly, there is no need for final fermentation, just put the prepared ingredients in it and bake it. There is a lot of bacon, sausage, and onions in the bread, and it is delicious to eat when it is warm. Using the latest electronic up and down fire heating oven e3 co-3703 baking, double glass door design, preheating time is faster, and the reminder function of the end of the preheating is very user-friendly; innovative heating tube "m" type design, the temperature is quite balanced, this time the bread began to be baked with 180 degrees are very colored, and then immediately adjust the temperature will be lowered on the fire, which is the benefit of the independent temperature control function of the upper and lower goods, the function bar drop ~ (by Jamie) (put away)
Difficulty: Side dish (intermediate)
Time: 10-30 minutes
a: Couss bread with wheat flour 125g
a: Caster sugar 10g
a: Milk 60g
a:蛋液10g
a: 25g butter
b: Butter 15g
b: Light cream 150g
b: Crushed onion 130g
b: 2 eggs
b: Bacon 50g
a：盐1.5g
a: Yeast 2g
b: 1/4 scoop of salt
b: Garnish with chopped parsley
1. Part a is the dough material and part b is the inverted material.
Dough portion:
Add milk, egg mixture, salt, sugar, crucifix flour and yeast to the plate
2. With hands and noodles, the dough is relatively small, not suitable for operation with the cooking machine, it is faster with hands and noodles, and it is very easy to operate.
3. Add the softened butter after the dough has expanded and continue kneading until the dough is smooth.
4. Leave the plate on the base and ferment until the dough is twice as large, and the filling material can be prepared during the fermentation process. The base fermented dough is vented, rolled again and loosened for 15 minutes.
5. Inverted part: chop the onion beforehand, dice the sausage, and dice the bacon.
6. Put the butter in a heated saucepan, then add the chopped onion and sauté slightly until the onion becomes transparent, no need to fry for too long, cool and set aside.
7. Beat 2 eggs, add light cream, salt and rosemary, mix well and set aside.
8. Roll out the loose dough into a round shape, then spread it inside the mold and press your fingers to create a shape with thick edges.
9. Add the cooled chopped onion, bacon grains, diced ham, etc. into the dough in turn, and finally pour the cream sauce into the middle.
10. Preheat oven on 160°C, heat at 180°C for 25 minutes.