Details of ingredients
- sweet taste flavor
- roast workmanship
- Hours time consuming
- ordinary difficulty
Procedure of Bacon Corn Bread
Pour 300g warm milk into the chef's machine and add 5g yeast. Pour in 400g of bread flour, 2g of salt, 100g of low flour and 30g of white sugar.
Start the dough mixing program.
Add 20 grams of butter. Stir until the film can be pulled out.
Continue to start the dough mixing procedure, then take it out, knead it into a smooth dough, and put it into a stainless steel bowl.
Cover with a damp cloth and ferment to twice the size, one hour in winter.
Divide the dough into 60g portions, cover with wet cloth, and let stand for 20 minutes.
Bacon corn is ready for use.
Roll out a portion of the dough, sprinkle some bacon and corn.
Then fold both ends in half.
Then cut from the middle without cutting.
Then pull it open and put it in the paper holder. Fermentation to twice the size.
42 liter Galanz oven, middle layer, 180 degrees of upper and lower fire, baked for 20 minutes, each oven has different scale, brand and temperature.