The white fleshy meat is left with a little bit of lasting use to make a plate of meat loaf. ~~ The fleshy pine that you made yourself is really good to eat bread! ! The baby can also rest assured that the breakfast can eat two large pieces of bread, drink milk and eat fruit~~ I feel that I have raised a big stomach king. Please see the tips before the mold for three can 28cm square baking tray
Mix all ingredients other than butter in the dough material and knead it into a smooth dough. Add butter and continue to the expansion stage to pull out the stronger semi-transparent film
Put on the container cover and put the plastic wrap in the environment of 25-28 degrees for basic fermentation.
Fermentation to 2 times larger
Take out the fermented dough and directly spread the four corners on the baking sheet to make it square.
Use a rolling pin to gently pry the dough to the four corners
Make it with the baking tray
Use a fork to puncture the hole to prevent swelling during fermentation and baking
It is finally fermented to 2 times in an environment with a temperature of 38 degrees and a humidity of about 75%.
Take out the fermented dough and apply a layer of whole egg liquid on the surface and sprinkle a layer of chopped shallot and bacon.
Place in a fully preheated oven in the middle of the baking position, and bake the upper and lower tubes for 180 minutes.
Demoulding to the cooling rack after cooling
Spread the salad dressing in two pieces and sauté the meat.
Tips 1. Tissues that like to eat fine can be folded once before opening, and then opened after slack. 2. The weather is hot. Salad dressing and floss can be eaten now. It is not a problem for the bread embryo to be placed for two days. 3. The sweet old noodles are the extra dough when the bread is vented after the last time. If it is not, it can be omitted or made separately. The old noodles need to be made one day in advance to make the medium powder (or high powder). 100g water 64g yeast 1g salt 2g mixed mashed into a group, fermented at room temperature for 1 hour, then transferred to the refrigerator for 15-17 hours of refrigerating fermentation (summer can be put into the refrigerator directly in the summer) The number of grams is warmed up at room temperature, and the rest is divided into 50-70 grams. The block is frozen in the refrigerator and can be stored for about one month.