Bacon 3 slices, one
250g of high-gluten flour, b
40 grams of mozzarella cheese
Black pepper 1/8 teaspoons, c
Salt 5g, b
Sugar 15g, b
Yeast 5g, b
Water150g, b
20g of unsalted butter.
30g shredded onion, c
Method for frying bacon and cheese toast
Chop the bacon of material A, fry it in a pot, sprinkle with black pepper and let it cool for later use, and mix all the raw materials of material B..
Knead all the materials of material B into dough.
Push the palm outward, pull inward repeatedly, and knead the dough.
After the dough has a certain ductility, add butter to continue kneading.
Knead the dough to a stage where it can be pulled out in large pieces.
Add bacon to the dough, cut the dough, overlap it again, and repeat this process until the bacon is completely mixed into the dough, and cover it with plastic wrap for basic fermentation.
The basic fermentation time is about 80 minutes at room temperature, and the basic fermented dough has covered the basin bottom. If you press the dough with your fingers, it will not rebound, indicating that the fermentation is good.
Take out the basically fermented dough, shape it, ferment it for 15 minutes, then take out the dough and shape it into a rectangle of 15*20.
Roll the dough into a cylinder and tighten it. The dough at the end should be thin and the seams should be tight, then put it into the toast mold with the seams facing down.
The lid wakes up at room temperature for about 60 minutes.
Wake up to 80% full, add shredded onion, shredded cheese and black pepper, and bake in a preheated oven 180℃ for about 35 minutes.
skill
1. You don't need to put extra oil when cutting bacon, because the ingredients already contain oil.
2. When bacon is put into the dough, drain the oil and water as much as possible.
3. In order to facilitate the operation of bread in summer, it is recommended to operate it in an air-conditioned room if possible.
4. Granular objects should be mixed into dough, and it is best to mix them by overlapping dough.
5. Don't roll the dough too wide, but master the width of the dough flexibly according to the width of your own mold.
6. If you feel that the surface is colored enough, you can turn down the fire or cover the surface with tin foil.
7. It is best to choose a non-stick mold, so that the toast is easy to buckle out.