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The potatoes are steamed in advance and placed in the refrigerator. The spare bacon is placed in a pan and fried in a pan.
Mix all the ingredients (including mashed potatoes) other than butter in the dough material, put them into the chef's mixing tank, first knead the dough into a dough with a low speed at 1st gear, and turn the 2-3 files until the dough is smooth.
Add the softened butter and gradually spread the butter into the dough in the first step.
Turn to the 3rd gear and continue to the stage where the translucent film can be pulled out.
Add fried chopped bacon and beat at low speed
Take out the dough and roll it round
Put on the container cover and wrap
In the environment of 25-28 degrees, the basic fermentation fermentation is carried out to 2~2.5 times, and the finger poke powder is not rebounded and does not collapse.
Take out the fermented dough and pat the exhaust
After weighing, it is divided into 7 doughs.
Rolled round back cover wrap for 20 minutes
Relaxing dough, flattening
Fermented to 2 times the size of a large finger with a temperature of about 37 degrees and a humidity of 75%. The surface can be slowly rebounded.
Put into the preheated oven, the middle layer of the 60 liter oven and the upper and lower tubes are baked at 200 degrees for 18 minutes.
Release mold cooling
1. Please reserve liquid according to the state of the dough. 2. Please use the refrigerated liquid. 3. No matter what method you use to knead the surface, please pay attention to controlling the dough temperature. Weather hot dough heats up very quickly, so please lower the operating environment temperature and material temperature as appropriate, and complete the kneading process as quickly as possible.