How to make hand-shred old bread:

1. Melt the yeast with warm water, add high-gluten flour, white sugar, eggs, etc. and stir evenly.

2. After the dough is mixed, knead out the fascia and knead it into a smooth dough (usually using a dough mixer).

3. Take out the dough and divide it into 180 grams each. Pick up a small piece of dough and roll it into a 1 meter long strip.

4. After kneading 3 times, shape it and then place it into a baking pan. Apply a layer of butter on the bottom of the baking pan in advance.

5. Place the formed bread dough in a fermentation box at an appropriate temperature for fermentation.

6. The dough will rise until it is doubled in size, and the inside of the dough will appear in a brushed honeycomb shape.

7. After the fermentation is completed, put it in the oven, adjust the baking temperature, the surface fire is 160℃, the bottom fire is 156℃, and bake for 40 minutes.

8. Immediately after taking it out of the oven, move it to the grill and let it cool.

1. Step 1: Beat the dough first

2. Step 2: While the dough is fermenting, prepare cheese seasoning powder, bacon fillings, and grease for coating the dough< /p>

3. Step 3: Divide the dough and wrap in mozzarella cheese; assemble the dough and fillings

4. Step 4: Bake and let cool slightly before eating

5. Mix all the dough ingredients except flour (the green leaves in the liquid are fresh oregano leaves, and I also added some dried thyme)

6 . Pour the flour into the liquid, mix it into a snowflake shape, and let it sit for half an hour

7. Beat the dough to the expansion stage

8. After shaping the dough, let it rise to the basic level. Twice as big

9. Divide the dough into 36 portions. I weighed it. Each piece of dough is almost 30 grams

10. Take a small piece of dough and wrap it in mozzarella cheese. , close the edge, and place it with the edge facing down

11. Cover the cheese-wrapped dough with plastic wrap and let it rest for 20 minutes

12. When the dough is basically fermented, you can start preparing the bacon filling: Roughly chop the bacon; fry the oil (the bacon I bought at MacDonald’s was so disgusting, there was no oil, the bacon was almost burnt and there was no oil!); chop the dried tomatoes in oil into small pieces

13. Mix chopped green onions, oil-soaked dried tomatoes, fried bacon, salted black olives, and fresh oregano leaves

14. Prepare three ingredients: bacon filling

15. Cheese seasoning powder: Mix two whole bottles of Kraft cheese powder, fresh oregano leaves, freshly ground bell peppers, thyme, and ginger powder in a food processor (because there are fresh oregano leaves in it, so The cheese powder will turn green after being beaten in the mixer.

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16. Bacon fat + melted butter when frying bacon (I think the amount of butter is a bit too much. For me, only 70 grams of butter is enough for the above dough. Maybe 60 grams is enough)

17. Place the bacon filling on the bottom of the hollow mold first

18. Take a piece of dough wrapped with cheese filling and put it in the oil Roll it

19. Then roll the dough in the cheese seasoning powder

20. Place the processed dough into the bottom of the mold, do not overcrowd it

23. Degree, bottom layer, about 30 minutes

24. After baking, remove and turn upside down