Potato Bacon Bread

Name: Potato Bacon Bread
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 50g Low-gluten flour; 3 tablespoons Caster sugar; 1 teaspoon + 1/8 teaspoon salt; 1 tsp yeast; 1 tsp Skimmed milk powder; 180ml milk; (No salt) 10g butter; 1 piece potato; 50g bacon; 2 tablespoons mayonnaise; 2 tablespoons Yogurt; 1/4 teaspoon pepper

by Celery

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Recently, the baking has failed-the cake roll was broken, and the scones were baked.
So he became disgusted with the oven, and couldn't help but doubt his ability. In fact, I am not a "master" at first, simple and simple or okay, but the delicate and elegant ones are hard to shine. However, returning to the essence of home baking is not a pursuit of exquisiteness and elegance. Gorgeous, beautiful and attractive is not bad, but simple, simple, healthy and safe are probably more suitable for the taste of home.
In order to reshape "self-confidence", I decided to come up with a simple and simple one. So, there is this potato and bacon bread-the dough is a seasoned soft bread, with less oil and sugar; the filling is mainly steamed potatoes, with fried bacon, and yogurt mayonnaise. Two-phase match, the more you eat, the softer, the more delicious the more delicious!
It is delicious as a snack, as a staple for breakfast or lunch, it is also a combination of meat and vegetables, and there are dishes and meals; regardless of the appearance and materials, it is super suffocating-but it has been "disliked" by the officials- Not sweet! This has to be wrapped in red bean paste or jujube paste, at least with a "pineapple" meringue!
In his opinion, bread cannot be regarded as a staple food. Even if you eat bread for breakfast, it must be sweet. No matter how to explain its nutrition and taste, people barely licked it, turned his head and ran away. Alas!-The delicious food is not healthy, and the healthy food is not delicious. "This matter is hard to come by!" Fortunately, there are a group of "fans" behind us. This is probably not enough to get the office! Cup of milk, "knob" one first.

Potato Bacon Bread

1. I use a chef's machine to knead the dough: put all the dough materials except butter into the mixing tank. Do not add milk all at once, leave 10 to 20 ml to adjust the hardness of the dough

2. Stir slowly at first until it forms a dough. If the dough is too dry, add the remaining milk several times to adjust; then increase the speed slightly and stir until the dough is constantly pulled up, add the pre-softened butter; stir again at slow speed until the butter is absorbed by the dough After that, increase the speed slightly and stir until the dough is basically expanded, that is, it can be opened to form a film.

3. Take out the dough, round it into a steel pot, cover it with plastic wrap for basic fermentation

4. Ferment to twice or two and a half times the size. Dip dry flour with your fingers and poke a small hole on the top of the dough. The small hole does not shrink and the dough does not collapse. The fermentation is just right.

5. Take out the dough, flatten it, and vent, evenly divide it into 6 or 8 portions (as you like), roll it round and cover with plastic wrap, and let it rest and ferment for 15 minutes

6. When the dough is fermented, prepare the filling: wash the potatoes in advance, steam them and peel them, let cool and cut into cubes

7. Dice bacon, stir-fry on low heat without adding oil until the oil comes out

8. Put diced potatoes and diced bacon in a large bowl, add mayonnaise, yogurt, salt and pepper, mix well, let cool and set aside

9. Take a dough and roll it into a dough

10. Pack the right amount of filling

11. Wrap it like a bun, squeeze it tightly

12. Put the paper film with the opening facing down (you can also put it directly into the oven pan without using paper film)

13. After all wrapped up, arrange in the baking tray

14. Put it in the oven and use the fermentation function for the final fermentation (if the oven does not have the fermentation function, you can put a bowl of hot water under the baking pan, or use a large food bag to cover the baking pan together with the bread dough, and ferment at room temperature. Don’t touch the bread embryo at the time)

15. Fermented to twice or two and a half times the size, take out, cut out a cross shape on the top of the bread dough with scissors, fry until the filling can be seen, and then sift a layer of high-gluten flour

16. Put it into the preheated 170 degree oven and bake for about 15 to 20 minutes until the surface is golden.