Roll a roll, cut everything, everyone can make such bread, fluffy and soft, salty and delicious

Today's bread like a flower roll, the method is not too simple, roll a roll, cut everything and bake it, and the fragrant meat floss bacon bread is baked.

• Meat floss bacon bread

The production process

Prepare 200g of gluten flour, 2g of high-sugar resistant yeast, 20g of sugar, 10g of milk powder, 2g of salt, 20g of butter, 1 egg, and 110g of milk.

Stir all the ingredients except salt and butter (only 30g of egg wash, save the rest for brushing), stir until flocculent, and knead into a dough.

The dough will be sticky at first, but it's okay to knead it on the cutting board with the help of a spatula for a few minutes.

Wait until the dough can pull out a thick membrane and add the salt and butter to the until all the butter is absorbed.

Then continue to use a combination of kneading, rubbing, and falling until you can pull out a thin transparent film, which is the legendary glove film.

The dough is almost kneaded, cut a piece and see.

Knead it by hand, and put the dough back together in the basin, cover with plastic wrap and rise until it is twice as large.

While it is time to ferment, prepare the bacon and cut it into small cubes, cut the green onion into chopped green onions, and use some meat floss at home.

Once the dough is risen, pat the exhaust on a cutting board and roll it out into a rectangle with a rolling pin.

Spread the bacon, meat floss, and chopped green onion separately, leaving some gaps on the four sides.

Roll it up from top to bottom, and be sure to pinch it tightly at the closure.

Cut into 6 equal portions with a knife.

Place it upright in a baking dish.

Reminder: In order to prevent the closure from opening during fermentation, you can place the closure close to the edge of the baking sheet.

Place the baking tray in the oven and use the fermentation mode for a second fermentation for 30-40 minutes, and put a bowl of hot water in the oven to increase the humidity.

After the secondary fermentation is completed, take out the baking tray, and at the same time put the oven on the heat 160 degrees, preheat the lower heat at 145 degrees in advance, and then brush the surface of the bread crust with a layer of egg wash.

The oven is fed into the middle and lower layers of the oven again, the upper heat is 160 degrees, the lower heat is 145 degrees and the second temperature is baked for 25 minutes, the time and temperature are for reference only.

It's really fragrant, the bread is very soft, and the salty flavor is very good