Bacon bread
The bacon bought for pizza has been destroyed for several times, but the bacon is not rare. What should we do? I have to increase its appearance rate - Bacon as bread filling, isn't it good
Step 1 . Preparation of materials
Step 2 . Put salt, sugar and milk powder on one side of the flour and yeast on the other side;
Step 3 . Pour in the beaten egg liquid and water, mix well with chopsticks, cover a layer of fresh-keeping film on the surface of the basin, and leave it for 10 minutes;
Step 4 . Knead by hand until the dough can be pulled out of the easily broken and less transparent film;
Step 5 . Throw the dough into the bread bucket, pour the salad oil, and turn on the "dough mixing" function of the bread machine;
Step 6 . After a "blending" process (30 minutes), the dough reaches the expansion stage, and the film is transparent and tough. Even if it breaks, the notch edge is smooth;
Step 7 . Round the dough, put it into the basin, cover the surface with fresh-keeping film and start fermentation. While waiting for fermentation, we cut the bacon into about 5cm sections, sprinkle a layer of pepper on the surface, bake it in the oven for about 10 minutes, and then cut it off;
Step 8 . Take out the fermented dough, divide it into small dough of equal weight, roll it into long strips, wrap a piece of bacon, roll it up from top to bottom, and then lay it on the baking tray with oil paper;
Step 9 . Cover the prepared dough with fresh-keeping film and start the second fermentation. When the dough is twice as large, put it into the oven for 180 ° and bake for about 15 minutes (preheating is required in advance);
Step 10 . Come out
Step 11 . Break it apart and have a look
Step 12 . This is the half of wood and meat. I'm better vegetarian
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