Bacon Cream Soup Bag

Name: Bacon Cream Soup Bag
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: A material 125g Wheat flour; A material 10g Caster sugar; A material 60g milk; A material 10g Egg liquid; A material 25g butter; Material A 1.5g salt; Material A 2g yeast; B material 2 egg; B material suitable for decoration Chopped parsley; Material B 1 Ham sausage; 1/4 spoon of B material Rosemary; B material 150g Light cream; B material 130g Chopped onion; B material 50g bacon

by COUSS

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

German-style quick bread, it is said that this is a must-eat snack for the Germans three meals a day. It looks a bit like pizza. The only difference is that there is no mozzarella, but the important thing is to make it quickly with the thick soup. It does not need to be fermented at the end. Just put the prepared ingredients in it and you can bake it. There are a lot of bacon, sausage, and onion in the bread. It is delicious to eat while it is warm. It uses the newest electronic up-and-down heat-changing oven E3 CO-3703 from COUSS. The double-layer glass door design makes the preheating time faster, and the reminder function of the end of preheating is very user-friendly; innovative heating tube "M" design, temperature Quite balanced, this time the bread is very colored when it is baked at 180 degrees, and then immediately adjusted the temperature to reduce the heat. This is the advantage of the independent temperature control function for the upper and lower goods, the function is dripping~

Bacon Cream Soup Bag

1. Part A is the dough material; Part B is the inset material.
Dough part:
Add milk, egg liquid, salt, sugar, custard bread flour and yeast to the dish

2. Add softened butter after the dough expansion stage and continue to knead until the dough is smooth.

3. Put it on the plate and ferment until the dough is twice as large as the original dough. The filling material can be prepared during fermentation. The basic fermented dough is vented, rounded again, and relaxed for 15 minutes.

4. Recessed part:
Chop the onion in advance, dice the sausage, and dice the bacon.

5. Put the butter in a heated pan, then add the chopped onions, and fry them slightly until the onions become transparent. You don’t need to fry them for too long. Let cool for later use.