Chinese Food
French bacon mustard seed bread
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Bacon is undoubtedly the most textural state of pork. It has not only a palatable salty taste, but also a strong smoky flavor. Wrap the bacon in the pure French dough. The shape of the wheat ears makes the bacon appear. With the mustard seed sauce, the taste of slight spicy makes people appetite. It is undoubtedly the best way to open the bread in winter. Now, Xiaobian will take you to have a high-quality bread - French bacon mustard seed bread.
Cooking ingredients
Cooking Steps
Step1:Pour the flour, malt extract and water into the blender.
Step2:Stir slowly for about 2 minutes. Stop until the flour is completely invisible.
Step3:Add low sugar instant yeast and let stand for 30 minutes. Let the dough hydrolyze itself.
Step4:The previous step will make the dough produce gluten, reduce the mixing time and increase the flavor of bread.
Step5:Second stirring. Slow stirring for 2 minutes.
Step6:Add salt. Stir for 3 minutes. Stir again quickly for 10 seconds.
Step7:Look at the extension of the dough in the palm of your hand. It's OK to blur the perspective. At this time, the dough presents a slight sense of tearing.
Step8:After dough forming, confirm the temperature is 23 ℃.
Step9:First basic fermentation - allow to stand for 120 minutes. The dough expanded gradually.
Step10:Turn the dough upside down on the work table. Press the dough gently with your hand. Let the air evenly distribute in the holes of the dough.
Step11:Turn over - fold left and right then up and down. Let the yeast in the dough wake up again.
Step12:Second basic fermentation - allow the dough to stand for 60 minutes.
Step13:After the second basic fermentation, take out the French bread dough.
Step14:Divide the dough. Each piece is about 26 cm long and weighs 100 grams.
Step15:Pat and rub the dough into an oval shape.
Step16:Put the oval dough in the fermentation tank and ferment for 25 minutes.
Step17:Take out the fermented dough. Gently pat it loose.
Step18:Shake the dough gently with one hand. Pull the other hand to a length of 26 cm.
Step19:Spread a layer of mustard on the dough with a spoon.
Step20:Spread bacon.
Step21:Pull up the dough on the left and right sides. Cross glue. Wrap mustard and bacon in it.
Step22:Press the seal tightly with the palm of your hand. Then put the dough into the fermentation wooden box. Carry on the fermentation for 30 minutes.
Step23:Take out the dough with the bread container and put it on the baking paper. Cut the dough in a crisscross way for six times. It is in the shape of wheat ear.
Step24:Turn on the steam in the oven for 5 seconds. Then put the dough and baking paper into the oven. Judge whether the steam is thinly attached to the whole dough surface. If not, turn on the steam for 1 second. Then bake at 240 ℃ and 220 ℃ for 22 minutes.
Step25:The more you chew, the more fragrant the French bacon mustard bread.
Cooking tips:There are skills in making delicious dishes.
