Recipe: Bacon Scallion Toast

Home Cooking Recipe: Bacon Scallion Toast

Notes:

Very fragrant toast, my son has always loved!

Ingredients:

Steps:

  1. Home Cooking Recipe: The post-oil process pours the dough into the fully extended stage (out of the glove film). This step suggests to Youku.com to search for the sun-baked bread hand-baked video. How to make a face and easily release the film is no longer a problem! I practiced the first 25 minutes of filming.

    The post-oil process pours the dough into the fully extended stage (out of the glove film). This step suggests to Youku.com to search for the sun-baked bread hand-baked video. How to make a face and easily release the film is no longer a problem! I practiced the first 25 minutes of filming.

  2. Home Cooking Recipe: The dough is sent to a size of 2-2.5 times

    The dough is sent to a size of 2-2.5 times

  3. Home Cooking Recipe: Poke the hole with your finger without retracting to indicate that the first fermentation is complete. Remove the dough and simmer it, then divide it into three equal portions and let it stand for 15 minutes.

    Poke the hole with your finger without retracting to indicate that the first fermentation is complete. Remove the dough and simmer it, then divide it into three equal portions and let it stand for 15 minutes.

  4. Home Cooking Recipe: Bacon is chopped and chopped into granules. If it is broth, it should be dried with a paper towel. Wash the onion and dry it to cut into fine, as shown in the figure. The cheese slices are cut into pieces with a bacon size (not available). This step can be prepared in advance.

    Bacon is chopped and chopped into granules. If it is broth, it should be dried with a paper towel. Wash the onion and dry it to cut into fine, as shown in the figure. The cheese slices are cut into pieces with a bacon size (not available). This step can be prepared in advance.

  5. Home Cooking Recipe: The awake dough is kneaded into a rectangular dough with a width of 16 and a length of about 26. Sprinkle with bacon, chopped green onion, and cheese on top (may not be added). If you don't think it's big, when you get to half the size, you will wake up a little longer.

    The awake dough is kneaded into a rectangular dough with a width of 16 and a length of about 26. Sprinkle with bacon, chopped green onion, and cheese on top (may not be added). If you don't think it's big, when you get to half the size, you will wake up a little longer.

  6. Home Cooking Recipe: Roll up as shown. The skin is wider and wider, so that the number of layers is more rolled up and the filling distribution is more uniform.

    Roll up as shown. The skin is wider and wider, so that the number of layers is more rolled up and the filling distribution is more uniform.

  7. Home Cooking Recipe: Rolled into three strips.

    Rolled into three strips.

  8. Home Cooking Recipe: Braided into a scorpion. I like to braid the scorpion, the purpose is to think that the filling inside is evenly distributed after the dough is fermented.

    Braided into a scorpion. I like to braid the scorpion, the purpose is to think that the filling inside is evenly distributed after the dough is fermented.

  9. Home Cooking Recipe: Put in a 450g golden corrugated toast box for the second fermentation (in the winter, put the oven, ferment with fermentation function)

    Put in a 450g golden corrugated toast box for the second fermentation (in the winter, put the oven, ferment with fermentation function)

  10. Home Cooking Recipe: When it is close to the mold, it will be covered with a lid, placed in the lower layer of the oven, 180 degrees, baked for 35 to 40 minutes (the oven is preheated to 200 degrees in advance). You can also use the lid without the lid. Remember to cover the surface with tin foil and leave it for about 30 minutes.

    When it is close to the mold, it will be covered with a lid, placed in the lower layer of the oven, 180 degrees, baked for 35 to 40 minutes (the oven is preheated to 200 degrees in advance). You can also use the lid without the lid. Remember to cover the surface with tin foil and leave it for about 30 minutes.

  11. Home Cooking Recipe: Released from the mold, fragrant! Sealed and sealed after cooling to ensure that the toast is soft! I like to bake slightly deeper.

    Released from the mold, fragrant! Sealed and sealed after cooling to ensure that the toast is soft! I like to bake slightly deeper.

  12. Home Cooking Recipe: Slice and eat! Temptation?

    Slice and eat! Temptation?

Tips:

1, always do not remember to take pictures, the above picture is collected several times, so the light, color are different! 2, there are improper places I hope to point out 噢! 3, different brands of high-gluten flour temper is different, milk or water is recommended to leave 10% of the amount, in the process of sputum according to the degree of dry and wet dough.


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