Bacon and wheat ear bread

2024-12-24 02:58:55 262

This recipe is the best one I feel among all the breads I have made. The ingredients are very simple and the ratio is very good. I have used it many times with zero failures, and the film is also very fast. I recommend everyone to give it a try. If you like it, remember to bookmark it for me. Baking 15 items requires everyone's support. Thank you!

Details of ingredients

High gluten flour200g
Clear water80g
Whole egg mixture30g
butter30g
White sugar30g
salt3g
yeast4g
Bacon3 pieces
sesame15g

Technique

difficultybeginner
workmanshipbaking
tasteOriginal flavor
timeThree hours

Steps to make Bacon and wheat ear bread

1. First, prepare the ingredients needed to make bread and weigh them for later use. Butter softens at room temperature.
2. Mix all the materials, stir evenly, move them to the workbench, and start kneading.
3. At the beginning of kneading, the dough is quite sticky and will stick everywhere. Do not add dry powder casually and continue kneading.
4. Rub until the easily breakable film can be pulled out.
5. At this point, add the softened butter and continue kneading the dough.
6. Knead until the dough is in an expanded state, that is, a small piece can be pulled out to form a thin glove film without breaking.
7. Put the kneaded dough in a bowl, put it into the oven, and turn on the fermentation function for 40 minutes. To ensure humidity, I put a bowl of hot water in the oven.
When the group is sent to twice the size in person, it is sufficient.
9. The fermented dough can be vented. After venting, divide it evenly into 3 portions, knead them into balls, cover them with plastic wrap, and let them relax for 15 minutes.
10. Fry the bacon in a non stick pan and sprinkle some pepper. Set aside for later use.
11. Take one loose dough and roll it into a long tongue shape.
Fold the upper and lower 1/4 positions in half towards the middle, as shown in the picture. Press, release air, and press firmly.
13. Place the bacon slices on the pressed dough.
14. Wrap the dough around the bacon slices and fold them up.
Roll up a bit, close your mouth upwards, and tighten your mouth. Be sure to squeeze it tightly!
At this point, the interior should be in a hollow state supported by bacon, and the two ends do not need to be tightened, as shown in the picture.
17. Do it one by one, gently roll it a few times to make the finish smooth, with the finish facing downwards, and place it in the baking tray. Prepare for secondary fermentation.
18. After being sent to the oven for a second fermentation for 40 minutes, the cylindrical bread embryo became round and plump.
Brush a layer of whole egg mixture on the surface of the bread embryo.
20. Use sharp long headed scissors and tilt at a 45 ° angle to cut 9 minutes deep on the cylindrical bread embryo. Do not cut, and arrange the cut sections neatly from left to right.
21. Do it one by one, I have made three barley ears here.
22. Sprinkle a large amount of white sesame seeds on top of the well shaped barley ear.
23. Put it into the oven, heat it up and down to 175 degrees, bake for 15 minutes, remove from the oven, and let it cool.
The autumn harvest has arrived, and the golden wheat ears of bread symbolize the joy of a bountiful harvest.
25. Soft bread with meat aroma in the middle,,
The sesame seeds on the surface are even more fragrant. Do you like it?