I like wheat better than pasta. When I was a child, I always cooked green wheat and put it in my mouth. It was rich in wheat flavor and delicious, which I will never forget. Now it's hard to walk into the farmland to eat wheat grains like when I was a child, but I can use wheat flour to make wheat ear bread to miss the childhood beauty. Wheat ear bread, which is shaped like wheat ears, is wrapped with bacon slices with unique flavor. When baking, it is brushed with egg liquid, sprinkled with white sesame seeds, and eaten in small pieces. It feels like eating wheat grains, and it is delicious. Friends who are full and satisfied, and bread control, make a taste. I believe you will like it.
staple food: 24 grams of high-gluten flour, 3 grams of fine sugar, 3 grams of salt, 3 grams of high-sugar tolerant yeast, 1 egg and 12 grams of milk. 3 grams of butter.
ingredients: 4 pieces of bacon, proper amount of white sesame seeds and a little whole egg liquid.
Practice:
1. Put the main ingredients except butter into the flour barrel. Stir together and start kneading dough, either by hand or by machine.
2. After the wet dough is agglomerated, cut the softened butter into dices, put them into the dough, knead the dough until the butter is absorbed by the dough, and then knead the dough for a while, which needs to be rubbed and beaten repeatedly to fully stimulate the gluten.
3. Judge the usable degree of the dough. Pull a small piece of wet flour, stretch it thin, put it on your fingers like gloves, and see your fingers clearly, and you can use it to make bread.
4. Put the mixed dough on the panel, cover it with plastic wrap and wake it up for a few minutes or ferment it twice as large before use. There are primary bread and secondary bread to make bread. The so-called primary bread means that the dough is shaped after the gluten is relaxed for a few minutes, and then fermented and baked. The secondary bread means that the dough is fermented twice as big as steamed bread, then exhausted, then shaped and fermented, and then baked. Whether it's the first shot or the second shot depends on your own needs. If the second shot is not well timed, make it first.
5. Divide the dough into 4 small pieces of equal size.
6. Arrange each small piece into a circle according to your own method.
7. Roll out a small dough into a rectangular dough sheet, which is slightly wider than bacon. Put bacon on the dough sheet, leave a blank strip on it and roll it up from top to bottom.
8. When rolling, fold the bacon horizontally and roll it down.
9. Roll the bacon rolls with the joint facing down, and press them firmly with your fingers.
1. spread oiled paper on the baking tray, put bacon rolls and bread on it, and cover with plastic wrap for fermentation. Put 2-3 strips in the small baking tray and 4 strips in the long baking tray, which is just finished.
11. Ferment bacon rolls twice the size, brush the surface with whole egg liquid and sprinkle with white sesame seeds. Tilt it 3 degrees from the top, cut it with scissors, don't cut it through, connect the bottom, and arrange the cut part in half on the left and right while cutting. The action should be light, so as not to destroy the air filled with fermentation in the dough.
12. preheat the oven in advance, send the bread into the middle layer of the oven and bake it at 18 degrees for about 1 minutes.
13. After the surface is golden, take it out of the oven and let it cool before eating.
14, a small piece of broken to eat, have the feeling of grabbing the ears of wheat to eat grains when I was a child.