Bacon Vanilla Braid Bread
1.
Dice bacon, put in a pan, heat on low heat, and fry until golden brown.
2.
Drain the excess oil, place it on kitchen paper, absorb the oil on the surface, and cool to room temperature.
3.
Mix all the main ingredients, knead into a dough, add unsalted butter and bacon, and continue to knead to the gluten expansion stage.
4.
Place in a warm place and ferment to double the volume.
5.
Exhaust and weigh, divide into 8 equal parts, knead and let stand for 10 minutes.
6.
Take a small dough and roll it out into an oval shape.
7.
Fold the left and right sides along the longer side toward the middle, pressing slightly.
8.
Roll out the rectangle.
9.
Divide the lower half into three equal parts as shown in the figure.
10.
Braid into twists and pinch the ends.
11.
Do the same for the upper part and pinch the end.
12.
Turn it over and spread it evenly on the baking sheet.
13.
Place in a warm place and ferment for the second time to double the volume.
14.
Brush the surface with egg wash.
15.
Preheat the oven to 180°C in advance, middle level, 15 minutes, or until the surface is golden.
16.
Take it out and place it on a cooling rack to cool.
Tips:
1. The vanilla in the formula is mainly used to neutralize the oiliness of bacon, and can be replaced with other vanilla according to personal preference.
2. Chia Seeds, the seeds of sage. The common way to eat is to drink juice together with the fruit. The small particles will grow a layer of crystal clear film after absorbing water, which is very cute and tasteful. It also becomes tender and smooth.
