Seaweed Bacon Toast
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[Liquid seed material] 100 grams of high-powder yeast 1/4 teaspoon 100 g of water [Liquid seed method] Put the liquid seed material in a bowl, stir evenly, ferment at room temperature for half an hour, and refrigerate for more than 16 hours after fermentation. I made it the night before and used it next night.
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[The practice of shredded bacon] 1. Shred the bacon. 2. Heat the pan, add the bacon and stir fry until the color changes. 3. Add a little black pepper to taste. 4. Put it in a bowl and set aside.
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1. Prepare the ingredients for the dough.
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2. Heat 50 grams of water to about 40 degrees, add yeast, stir, and let stand for 5 minutes. (Now that the weather is cold, let the yeast off in advance to help the dough to ferment).
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3. Pour the egg liquid and yeast water into the bread bucket.
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4. Add high powder.
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5. Add sugar and salt.
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6. Add liquid seed.
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7. Add cheese powder.
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8. Stir it with chopsticks into a flocculent shape without dry powder.
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9. Put it into the bread machine and start the dough mixing program. In the first few minutes, observe the condition of the dough. If the dough has been moved around the bread bucket after it has formed a dough, instead of being wrapped on the stirring rod as shown in Figure 9, it is moisture. It's not enough, but add some more liquid.
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After 10 or 20 minutes, the kneading is over. At this time, the dough can tear off the small piece of film as shown in Figure 12.
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11. Add softened butter, select the Hefeng bread program, choose a light color for burning, and it will prompt that the total time is 2:45, two hours and 45 minutes, and the dough is started.
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12. The mixing time for the Hefeng bread program is 35 minutes, and there is a short fermentation program of 5 minutes in the middle. After 30 minutes of mixing the Japanese buns, at this time, the dough can open up the larger film as shown in the picture, which is the glove film, as shown in Fig. 14.
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13. Add minced bacon, minced seaweed and pork floss (the latter two are not available, don't put them, I will add some if I have them in my house).
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14. Take out the mixed dough from the bread bucket, knead it round, remove the stirring rod, and put the kneaded dough back into the bread machine.
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15. Once fermented directly in the bread machine, fermented to 2.5 times the size. The total fermentation time of the Japanese wind program is 72 minutes. About 40 minutes of fermentation, it is already 2.5 times longer.
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16. Pause the bread machine. The Patrice bread machine is allowed to pause for 15 minutes during the running process. Take out the fermented dough from the bread machine, knead it, flatten it and vent it, divide it into 12 parts, and knead it into long strips. There are four sets each in three sets.
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17. Programming pigtails.
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18. Grab both ends of the braided braid and wrap it around and tie a knot to make it into a hydrangea shape.
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19. Do the same for the other three groups, and put them in the bread bucket after they are all done.
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20. Put the bread bucket back into the bread machine, continue the gentle bread process, and leave it for 32 minutes.
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21. After fermentation, the bread machine enters the baking directly, and the time is displayed as 58 minutes. Brush a layer of egg liquid after baking for 15 minutes, you don't need to brush it, I like to brush the skin of the egg liquid, it looks better.
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22. When the baking time is 10 minutes left, end the program ahead of time and take out the bread bucket.
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23. Pour the bread out of the bread bucket and put it on the baking net to cool.
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25. After volume, slice it and eat. This bread is already delicious when sliced or torn to eat, it's full of ingredients.
