Chinese Food
Hungarian bacon bread
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Cooking ingredients
Cooking Steps
Step1:Lower all dough materials in the VAT. Stir slowly for 2 minutes. Fast for 3 minutes. Ferment for 90 minute
Step2:The medium dough is put into the VAT. All the main dough materials except cream are put into the VAT. Slow down for two minutes. Fast for four minute
Step3:Add oil, stir for 2 minutes, fast for 2 minutes, and ferment for 20 minute
Step4:Split weight 55g. Round. Intermediate fermentation for 15 minute
Step5:Take 55g dough, wrap in cheese slices, bacon and red pepper powder on the surfac
Step6:Final fermentation. Temperature: 38C. Humidity: 85C. 30min. Baking temperature: 190C on fire, 190C on fire, 13min on fir
Cooking tips:The mixing time of medium species is L2 minutes and M3 minutes. The fermentation time of dough temperature is about 24 ℃ - 90 minutes and 27 ℃. Rh75% of the mixing time of main flour is L2 minutes / M4 minutes. The mixing time of oil is L2 minutes / m2 minutes. The fermentation time of dough temperature is about 26 ℃. The fermentation time of main flour is 20 minutes. 27 ℃. Rh75% of the split weight is 55g. The final fermentation temperature is 38 ℃. The humidity is 85 ℃. 30 minutes have skills in making delicious dishes.
