1.
Ingredients list:
Bread: 200 grams of high-gluten flour, 20 grams of white sugar, 1 gram of salt, 105 grams of warm water, 35 grams of egg liquid, 3 grams of yeast, 20 grams of butter Filling: 120 grams of mozzarella cheese (mixed according to the consistency ), 100 grams of bacon, 15 grams of flour, 1 pleurotus eryngii, 1 onion, 250 grams of light cream, a little butter, a little black pepper, and a little salt. Surface decoration: liquid egg yolk, perilla leaves. Ingredients for making bread.
2. Put ingredients other than yeast and warm water into the bread machine.
3. Mix the yeast and warm water and stir well.
4. Add the mixed yeast water to the bread machine.
5.
The bread machine performs the kneading and fermentation process.
TIPS: If you don't have a bread machine, you can knead the dough by hand, knead all the materials into a smooth dough, pull up the dough and barely lift the film, and you can start fermentation.
6. After kneading the dough, ferment it in the bread machine once until the dough expands to 2-2.5 times the size, and it does not shrink when you poke it with your hand.
7. In order to save time, during the first fermentation, start to make bread fillings.
8. Finely chop eryngii mushrooms, bacon, and onions.
9. Stir the flour in a pan over low heat and fry until it is cooked.
10. Put butter in the pan and raise the pan.
11. Fry the onions over a low heat, and fry frequently, taking care not to paste the onions.
12. Stir-fry the onion for about 10 minutes until it becomes very soft and fragrant. At this time, add the diced eryngii mushroom, bacon, and onion.
13. Stir-fry for about 3 minutes, add whipped cream, and continue to cook on low heat.
14. Add black pepper, salt and other seasonings to taste.
15. Add flour to thicken.
16. Basically adjust the consistency as shown in the figure.
17. Add mozzarella and stir to boil.
18.
After adding the mozzarella cheese, the sauce will be viscous until it becomes the state shown in the figure, the filling is ready, let it cool and set aside.
TIPS: The filling must be very thick, so when you make the bread, you can knead it into a round ball and pack it into the dough.
19. Sprinkle a little flour on the chopping board, and round the dough that has been fermented.
20. Divide the dough into 8 equal pieces.
21. Take a dough and roll it out.
22. Let the filling cool down and knead it into a ball.
23. Put it in the middle of the rolled dough.
24. Wrap the dough like a bun and pinch it tightly.
25. Round the dough and place it in a baking tray with the ends facing down.
26. Use the oven fermentation program for 2 fermentations. TIPS: It can be fermented directly at room temperature in summer, and the fermentation time is about one hour.
27. Spread the egg yolk liquid on the bread after the second fermentation.
28. Paste the basil leaves on top of the bread.
29. Preheat the oven up and down to 175 degrees and bake for 15 minutes.
30. The bread is ready!
