Even if this recipe does not contain anything, it is still delicious, soft to no friends haha. . If you feel that the whole type of trouble is directly rolled up or rounded up to eat, it is no problem! ! ! If you don't like bacon, you can change it to fluffy cheese. The cheese slice can be replaced with cheese. I actually prefer the fluffy pine!
Mix the Polish material evenly, cover the plastic wrap at room temperature, and do it one night in advance (in the summer, it can be fermented at room temperature for one hour, then placed in the refrigerator for fermentation overnight). Fermentation does not look at time, look at the state, fermented to the surface with many small bubbles, tearing the surface, inside the honeycomb network.
The boiled water of the hot-pressed material is poured into the high-powder and mixed evenly, and it is allowed to cool. (It is a boiling water that has just been boiled)
In addition to butter and salt, all materials (including Polish and hot), put in the chef machine (Qiao Li ql-b7500) mixing tank, first low speed 1-2 minutes to stir until no dry powder into a group, turn 3 6-7 minutes until the dough is smooth and slightly delicate.
Add butter and salt to continue in 3 steps for 5-6 minutes until the full stage, you can pull out a more solid transparent film (called glove film).
Roll the dough into a container and put it on the container. Place it in a 25-28 degree environment for the first fermentation (also called basic fermentation).
Send it to 2-2.5 times larger, finger-dipped flour on the dough to poke the hole does not retract and does not collapse.
The fermented dough was taken out and vented, weighed and divided into 12 equal portions, and then rolled and covered with a plastic wrap for 15-20 minutes.
Loose dough, take a small dough and squash it, then knead it into an oval shape and put in bacon and cheese slices.
Roll up from the top to the bottom, cut it with a knife in the middle but do not cut it. Turn the dough from the incision to the sides and place the cut face up in the paper tray.
After completion, the second fermentation fermentation is carried out in an environment with a temperature of about 35 degrees and a humidity of 75% to 2 times the large finger and the surface can be slowly rebounded.
Remove the dough (preheat the oven 180 degrees), apply a layer of milk or egg liquid to the surface of the bread, squeeze the salad dressing, and sprinkle with scallion.
Put it into the preheated oven and put it down on the second layer. Bake it at 190 degrees at 170 degrees for about 25 minutes. (Bake time and temperature are adjusted according to your own oven. I use the three energy gold plate to not gather heat, the following fire High, ordinary baking pan can be up and down 170 degrees)
I couldn't help but tear it up and eat it. It was really sweet and soft. After the bread is taken out, it is sealed when it is dried to the hand temperature.
Please adjust the amount of liquid according to the flour, the humidity of the environment and the degree of self-control. Please reserve 20 grams of liquid for later adjustment.