Octopus Dumplings Bread
1.
First, treat the bacon, use kitchen paper to absorb the moisture on the surface, put it in a non-stick pan, fry it slightly over a low heat, and then chop the bacon for use.
2.
Pour all the ingredients in the dough material except butter and bacon into the bread bucket. Remember not to add water all at once. Leave about 10-20 grams. Check the wet viscosity of the dough and then consider whether to continue adding it, and then start the kneading process. , Set about 20 minutes.
3.
When kneading for seven or eight minutes, it will become a smooth dough. At this time, pause the process, put in the butter cut into small pieces, and continue kneading until the butter is completely absorbed, and there are 5,6 minutes left. When, add the bacon and continue to knead into the dough
4.
You can take a small piece of dough and look at it, like this one can pull out the film, and the dough is just fine in the expansion stage. After that, leave it in the barrel or put it in a basin for basic fermentation. The temperature is about 28 degrees. Remember to cover with plastic wrap to prevent water loss.
5.
I made it for about an hour and a half, and it was twice the original size. Dip some flour on my hand and poke my eyes. If it doesn’t retract, it’s done. Then I took out the dough, pressed it out, and let it sit for 10 minutes. When the weather is hot, the dough will be ready in just over an hour. Don't let it go, otherwise the dough will collapse and become sour.
6.
After that, the dough was divided into about 35-38 grams. I divided about 14 into rounds. Then let it stand for 5 or 6 minutes to divide and ferment. Then take a piece of dough and wrap it in a piece of sausage or ham.
7.
After wrapping, put the seal face down and put it in a paper mold, in groups of three.
8.
Put a bowl of boiling water at the bottom of the oven, then put the bread into it for the second fermentation. This time it will be 40 minutes long and it will become a little fat man.
9.
Then brush a layer of whole egg liquid on the surface, then preheat the oven to 180 degrees, and then bake the middle layer up and down for about 15 minutes. If the temperature of the upper tube of your oven is too high, you can cover it with a layer of tin foil after the surface is painted to prevent the surface from baking.
10.
After baking, it is out of the oven. When it is not hot, squeeze a layer of salad dressing on the surface, then sprinkle with chopped sea moss, and finally sprinkle with katsuobushi. Muyuhua can dance in heat, which is amazing.
Tips:
Two words
1. This bread does not need to be kneaded to the complete stage, it is enough to pull out a thicker film in the expansion stage.
2. The kneading time is based on my bread machine. You can adjust it according to different brands.
3. You can also pack pork floss inside, or sprinkle chopped green onion on the surface, etc. It's easy to make your own bread.
