#四session Bakery Contest and is Love to Eat Festival# Mashed Potatoes and Bacon Laoganma Toast
1.
Make medium-type dough; pour 200g of water into the cooker’s tank, add 4g of yeast and stir evenly for a few minutes, add 350g of high-gluten flour, stir to form, and finally add 4g of salt, stir evenly and form a dough, cover with plastic wrap and ferment until it is not More than 4 times the size, the fermented medium species has obvious honeycomb shape and a slight sour taste when it is paved by hand. It is the medium species dough;
2.
Cut the fermented medium dough into small pieces with scissors;
3.
Add 180g of mashed potatoes, 2g of yeast, 20g of fine sugar, 10g of crushed black pepper, and 190g of high-gluten flour to form a smooth dough (I use the chef's machine to knead the noodles for about 10 minutes);
4.
Add 20g of olive oil, and finally add an appropriate amount of minced bacon, and knead the dough to the fully expanded stage (the chef's machine kneads the noodles for about 10 minutes);
5.
Take out the dough and divide it into two parts, cover with plastic wrap, and let it stand for half an hour;
6.
Take a piece of dough and roll it out into a rectangular piece of dough, and spread an appropriate amount of Laoganma sauce;
7.
Roll into long rolls, use a knife to cut along the length from the middle, twist it into a twist shape;
8.
Put both ends down in the toast mold;
9.
Put it in the oven to start the fermentation stall, put a box of hot water next to it, and ferment until the mold is 80% full;
10.
Put it in the middle layer of a preheated 175 degree oven, and heat it up and down for about 45 minutes. After 10 minutes, observe the color and put on the tin foil;
11.
Finished picture
12.
Finished picture
13.
Finished picture
14.
The special solution is to use the "hand tear method" to eat 😋😋😋
Tips:
The temperature of the oven depends on the temperament of your own oven! The fillings can also be placed according to personal preference; tahini, peanut butter and other spicy sauces.
