Qiangli flour
450 grams
refined sugar
72 grams
yeast
4 grams
milk powder
12g
water
240 grams
Eggs (of hens)
50 grams
Cream that can be thickened to make whipped cream
40 grams
butter
48 grams
yeast
60 grams
Hot seed dough
48 grams
condiments
pepper
Proper amount
Mozzarella cheese
Proper amount
bacon
Proper amount
salad sauce
Proper amount
step
1. 1. Put the high-gluten flour, fine sugar, yeast, milk powder and salt into a stirring container and mix them evenly;
2.2. Add water, whipped cream and eggs and stir until there is no dry powder;
3.3. Add the old flour and hot seed dough and continue to stir;
4.4. When the dough surface is smooth and rough film can be pulled out, add butter;
5.5, until the dough is evenly stirred, taking out and fermenting for 25 minutes; ;
6.6. Divide into 80g pieces of dough and ferment in the middle10min;
7.7. Take it out and start shaping, roll it into strips, turn it over, put a piece of bacon, sprinkle mozzarella cheese on the bacon and roll it into a tube;
8.8. Cover the dough with red pepper powder and put it into fermentation for 55 minutes; ;
9.9. After fermentation, cut a knife on the bread with a knife and squeeze it into the salad dressing;
10. 10, baking in Depp oven at 185℃ 16 minutes;
1 1. Hungarian bacon bread
12. Hungarian bacon bread
skill
Tips:
1. Old dough and scalded dough need to be prepared one day in advance. If not, appropriately increase the amount of yeast and reduce the amount of flour;
2. Different brands of flour have different water absorbability, so it should be adjusted as appropriate;
Whether the deformation of the main girder is serious or not seriously affects the stre