How to make wheat bacon bread

If you eat at home every day, you may have a picky eating habit and a poor appetite. This may be because the food at home is too monotonous or tastes bad. At this time, you need to redefine the "standards of cooking". Now, please follow me to learn how to make wheat bacon bread.

1. High-gluten flour, dry yeast, an egg, fine sugar, milk powder, salt, olive oil, water, bacon, crushed black pepper, and black sesame seeds.

2. Pour the flour into a steel bowl, add milk powder, dry yeast, fine sugar and salt and mix well.

3. Add eggs and mix well.

4. Add olive oil and mix well until it becomes small particles.

5. Use clean water to mix the flour into a soft dough, then knead it with your hands and take it out.

6. Grab one end of the dough on the chopping board with your hand, and beat and fold it repeatedly. When the stickiness of the dough is slightly reduced, you can knead it with your hands until the dough is fine and has enough gluten.

7. Then roll the dough into a steel bowl.

8. Cover the steel plate with plastic wrap for basic fermentation.

9. When the dough expands to twice and a half times its original size, you can take it out.

10. Take out the fermented dough and flatten it on the chopping board with your hands to expel the air inside.

11. Then knead the dough evenly and divide it into three pieces.

12. Use your thumb to gather the divided dough from the cut surface toward the center and knead it into a round shape.

13.Then use your palm to roll the dough into a round shape.

14. Cover with plastic wrap and let the sugar rise for 15 minutes.

15. After the sugar in the dough has risen, use a rolling pin to roll the dough from the center of the dough back and forth.

16. Roll it into long slices, place bacon on the rolled dough and wrap it tightly with your fingers.

17. Then place the dough with the sealed edge facing down on the baking tray. Make three strips in total in this way.

18. Place the baking tray into the oven and use the fermentation mode for the final fermentation. If the oven does not have this function, preheat the oven temperature to 35-40 degrees, then turn off the heat for the final fermentation.

19. During the fermentation period of the dough, you can add some sugar water for later use. The ratio of sugar water should be one to five.

20. When the dough has fermented and expanded to twice its size, take it out and apply a layer of sugar water on it with a brush.

21. Then use scissors to shape the dough, cut the surface evenly on the left and right sides, and cut off the bacon inside, so that it is easier to break it apart and eat after baking.

22. Use a spray bottle to spray a layer of water mist on the blank.

23. After spraying, sprinkle a little black pepper and black sesame seeds.

24. Preheat the oven to 190 degrees for 5-8 minutes, place the baking tray on the middle rack of the oven, and bake at 190 degrees for 20-25 minutes with upper and lower fire.

25. Take out the bread after baking for 18-20 minutes and apply a layer of salad oil on it with a brush.

26. Then put it back into the oven to continue baking.

27. Bake the bread until it turns golden brown and then take it out.

After reading the wheat ear bacon bread introduced to you today, I think you may have learned how to make it. The editor would like to remind you to prepare the ingredients as required so that you can make better dishes.