French Bacon Wheat Ear Salted Bread
1.
Weigh part A in the ingredient list into the bread machine and dough bucket, turn on the dough function and add the weighed B milk while stirring. Milk should be adjusted according to the degree of water absorption of the flour, and the data given is only for reference.
2.
After stirring for ten minutes, it becomes a smooth and uniform dough. At this time, add the butter of part C and dry yeast to continue mixing.
3.
After a kneading process, pull a piece of dough and round it and then stretch it to observe it on all sides. If it cannot become a film that can reveal fingerprints, you need to superimpose a kneading process to continue stirring. Pay attention to pause the dough to stretch and observe at any time during the process to reach the state That's it, don't over-mix the gluten to make the dough worse and lose its gluten.
4.
Wrap the dough in a fresh-keeping bag to keep the water in the dough and ferment for about 50 minutes, so that the volume of the dough will expand to twice its size. I turned on the fermentation function in the oven, and put a stainless steel pan with water on the heating tube below to maintain humidity.
5.
The fermented dough is divided into four equal parts, vented and kneaded, and then covered with plastic wrap to relax for a few minutes.
6.
Take out the noodles one by one and roll them into a rectangle with the same length as the ham sausage, and then roll the ham sausage into the dough from top to bottom.
7.
As shown in the figure, use a scraper to cut the most part of the rolled ham sausage into about 1.5 cm pieces. Keep the thickest part of the dough and don't cut it.
8.
As shown in the figure, place the uncut portion of the dough roll down onto the tarp-covered baking sheet, and pull the cut pieces to both sides and turn them flat. Pay attention to keeping a distance to reserve space for fermentation expansion.
9.
Cover with plastic wrap and put it in the oven for secondary fermentation. Similarly, keep the humidity on the stainless steel plate with water underneath, and turn on the fermentation function to ferment for 1 hour.
10.
When the volume expands to twice the size, take out the baking pan and at the same time take out the stainless steel pan for moisturizing, preheat the oven, set the upper fire to 180°C and the lower fire to 160°C. Brush the surface of the bread with egg wash, and sprinkle a layer of chopped garlic sprouts or chopped green onions.
11.
Bake in the oven for 25 minutes. Pay attention to observation within the first 10 minutes, and cover the surface with a layer of tin foil when the surface is colored to the desired level to prevent the surface from being over-colored, but the inside is not cooked. After covering with tin foil, continue to bake until the set time and it will be out of the oven.
12.
Ding! Time is up, the delicious food is out, and the fragrance fills the house!
Tips:
Zhongyu Bread Wheat Flour is extracted from imported high-quality wheat and Zhongyu Sunshine wheat core essence. Bread flour with strong wheat flavor and wheat flavor. The protein quality is good, the gluten content is higher, the bread products are plump, the structure is fine and the water absorption is high.
