Lozenge-shaped Ingot Bread
by liaimama
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Pour all the dough ingredients into the container in the order of liquid first, then flour, and mix well to form a dough.
2. The mixed dough is fermented in a warm place to 2-3 times its size.
3. After the fermented dough is taken out and exhausted, it is divided into five small doses, covered with plastic wrap, and relaxed for 20 minutes.
4. Let's make the stuffing when we relax. Peel and wash the water chestnuts.
5. The corn is broken into grains and washed.
6. Yellow pepper, shiitake mushrooms, and water chestnuts are all cut into small pieces.
7. Chop the yellow pepper, shiitake mushrooms, water chestnuts, and mix well with the minced meat.
8. Then add a little water and stir.
9. When stirring, be sure to stir clockwise in the same direction. You can see that the state of the meat is constantly changing. When you stir until you can see the sticky wire drawing, the meat filling is basically blended.
10. The quail eggs are cooked and shelled.
11. Take a loose dough and roll it into a rectangular shape with a thickness of about 1 cm. Then cut into rectangular strips.
12. The knife cuts into many small diamond-shaped pieces at an angle.
13. Roll out the remaining dough into rectangles and cut into diamond-shaped pieces.
14. Use the end of a rolling pin to press a small nest in the middle of the diamond block.
15. Fill the small nest with stuffing. Cut the quail egg in the middle and place the upper half on the nest. It is best to put quail eggs five minutes before they are out of the oven. They only need to be roasted for a while, otherwise the eggs will be hard and taste bad. When I made it this time, I bake it directly, but I removed all the burnt eggs.
16. Make all the bread in turn, brush oil on the baking tray, and place the bread on the baking tray. Ferment in a warm place to 2-3 times larger.
17. Preheat the oven at 170° and bake for 30 minutes. Take it out when it's baked for 20 minutes, brush with egg yolk liquid, put half a quail egg in the middle of the meat, and continue to bake for ten minutes. You can see that there is a residual burnt egg on it.
18. Squeeze on Chobe salad dressing, it looks and tastes super feeling.
Tips:1. Because this dough is oil-free, brush the baking pan with a layer of oil before putting it on the baking pan, otherwise it will stick to it.
2. When pressing the nest with a rolling pin, be careful not to press a hole.
3. The quail eggs only need to be roasted for a short while, so that they are not cold. Basically 5-10 minutes will be fine. Don't bake it for too long, otherwise it will become very hard and hard plastic.
4. Such a pound of flour can make a lot of these small breads, close to 20, enough for a family of three to eat two or three mornings. When not eating, store in the refrigerator. It's okay to put it at room temperature in winter.
