Bacon Wheat Bread
1.
First, prepare the materials needed to make bread, and weigh them for later use. The butter softens at room temperature.
2.
Mix all the ingredients, stir evenly, move to the operating table, and start kneading.
3.
At the beginning of the dough, it is sticky, and it will stick everywhere. Do not add dry powder at will, continue to knead.
4.
Knead it until you can pull out a large, easy-to-break film.
5.
At this time, add the softened butter and continue to knead the dough.
6.
Knead to the expanded state of the dough, that is, pull out a small piece of the glove film without breaking.
7.
Put the kneaded dough in a basin, put it into the oven, and turn on the fermentation function for 40 minutes. In order to ensure the humidity, I put a bowl of hot water in the oven.
8.
When the dough has doubled its size, it will be fine.
9.
The fermented dough can be vented. After the venting is complete, divide it into 3 equal parts, knead round, cover with plastic wrap, and relax for 15 minutes.
10.
Fry the bacon in a non-stick pan and sprinkle with pepper. Set aside for later use.
11.
Take one loose dough and roll it out into a tongue shape.
12.
Fold the upper and lower quarters toward the middle, as shown in the figure. Press to expel the air, and press firmly.
13.
Place the bacon slice on the dough after pressing.
14.
Wrap the dough sheet around the bacon sheet and fold it up.
15.
Roll up, close your mouth upwards, and tighten your mouth. Be sure to squeeze it tight!
16.
At this time, the interior should be in a hollow state supported by Bacon, and the two ends can be tightened, as shown in the figure.
17.
Do them one by one, roll gently a few times to make the closing smooth, closing down, and put it in the baking tray. Prepare for secondary fermentation.
18.
After being put into the oven for a second fermentation for 40 minutes, the cylindrical bread dough became swollen.
19.
Brush the surface of the bread dough with a layer of whole egg liquid.
20.
Use sharp long-ended scissors to cut 9 minutes on the cylindrical bread dough at an angle of 45°. Do not cut, and place the cut sections neatly on the left and right.
21.
Do it in turn, I made 3 barley ears here.
22.
The whole barley ears are sprinkled with plenty of white sesame seeds.
23.
Put it into the oven, heat up and down at 175 degrees, bake for 15 minutes, take it out of the oven, and let it cool.
24.
The autumn harvest, golden barley ear bread, symbolizes the joy of a bumper harvest.
25.
The fragrant meat is sandwiched between the soft bread,
26.
The sesame seeds on the surface are even more fragrant. Like it?
Tips:
1. Salt will affect the fermentation of yeast, so salt and yeast cannot be in direct contact.
2. The method of kneading bread is similar to pushing forward by rubbing clothes, combined with the method of beating, so that the film is easier to come out.
3. When handling bacon, do not fry it very old and do not put oil in it.
4. In order to make the sesame seeds more sticky, you can spray some water on the bread dough with a spray can before sprinkling the sesame seeds.
4. The baking time and temperature are determined according to the temper of your own oven.
