Onion bacon toast

Published Jun 7, 2020 at 10:29am ET

Onion bacon toast

See Muriel blog: http: blog. sina. com. cnsblog_43f0af6d010p4v. HTML water. I changed it to milk because I thought it was more fragrant. I used 154g milk because it was thicker than water.

Food Material List

1 Strong flour 220g
2 Low powder 30g
3 salt 3G
4 Berry sugar 35g
5 yeast 3G
6 butter 35g
7 Egg 22G
8 Water (increase or decrease according to your situation) 147g

Operational steps

1 Use chopsticks to mix all the ingredients except butter in the dough mixture (put them in the refrigerator for 30 minutes). (Figure 1 below)
2 Take out the crushed dough from the refrigerator and put it directly on the workbench (dont use wooden boards or silica gel pads, because the dough is too sticky to operate). Rub the dough with a rubbing method. In the process of rubbing the dough, constantly replenish the water (the moisture of the dough is as follows, I took a special picture of the wetness and softness of the dough, Figure 2). The softness of dough. After roughly kneading for about 30 minutes, the film will reach the expansion stage (the edge of the film is hollow but smooth). Figure 3 below.
3 In the expansion stage, the softened butter can be kneaded. When the butter dough is added, it will be wet and soft. If you continue to rub the clothes, you can add the method of wrestling. It is also a meticulous way to wrestle the dough from left to right when you fall out (if you dont understand, you can see the predecessors of flying snow). Video) It is estimated that such a wrestling will make the dough stronger and smoother.
4 Cut the bacon into dices, stir-fry it in oil and drain it with kitchen paper to absorb the oil. At this time, you can add the excipients of the bacon crushed and stirred evenly. (I forgot this step. Its dough only when its first served. Like me, I forgot to add 30 minutes to the next relaxation.)
5 The dough is doubled and fermented in a warm place about twice the size. The method of checking the waking state of the dough is to insert the index finger into the dough without retraction. The way to exhaust is to wake up, press the whole palm into the dough and take out the air, then divide the plastic work by next step.
6 After waking up and exhausting, the dough is divided into three parts, which are rounded and relaxed for about 15-20 minutes. After shaping, roll the loosened dough into a tongue (rolling from the middle to both sides), then roll it up in strips on the opposite side and relax for 15 minutes as shown below.
7 Three braided pieces were put into the toast box for the last fermentation (second hair). About 80% of the toast box was made.
8 Sprinkle onion shreds and black pepper with coarse grains. Squeeze in salad dressing and put it in the oven at 190 degrees for four or five centimeters.
9 complete

Tips

The purpose of rubbing toast is not to make the film thin, but to make the film flexible.

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