What a big pit is baking? It's a pit that struggles with food stocks every day! Light cream takes three days to finish, bacon takes a week to finish, all kinds of seasonings are not lacking, but the frequency of use can be measured in half a year.A few days ago, I was making tomato toast, and the devil made me add the wrong flour, and when I woke up, the flour had been mixed together, but fortunately the butter had not been added, so the extra dough was a piece of Italian yeast with 60% water content.Italian yeast has a three-day shelf life in the refrigerator, so I started making bread again last night.In order to increase the popularity of the bread, this time it was made in the shape of a heart, which sold well and increased its popularity by 50%.

WHAT YOU NEED

Ingredients

135 grams of Italian yeast
135 grams of starch
81 grams of yogurt
15 grams of whole eggs
2 grams of salt
30 grams of fine sugar
20 grams of butter
Corn on the cob
Two slices of bacon
20 grams of Masurilla cheese
Black pepper powder in moderation
Whole egg juice (for brushing) 20 grams

How TO MADE Heart-printed corn cheese bags

Steps 1 to 4

1. Let's talk about the yeast head.

2. Handmade bread, popular in Europe and the United States, uses a pre-fermentation method, i.e. adding various types of yeast in the dough, such as Polish yeast, seaweed yeast, etc.

3. Bread baked using the pre-fermentation method retains more flavor and flavor.

4. My dough is a careless move, the basic ingredients are 85 grams of starch, 50 grams of water, 2 grams of yeast.

Steps 5 to 8

5. Tear the dough (because the dough is left over from making tomato toast, the dough is orange and has some dry rollers in it) and put it in a mixing bowl with high-quality flour, eggs, yogurt, salt and sugar.

6. After about ten minutes of cooking, add the softened butter.

7. The cook rotates the machine three times for about seven minutes, rubbing out the glove film.

8. After the dough is arranged in a circle, fermented at room temperature for twenty minutes to a slightly inflated state, it is placed in a refrigerated refrigerated room at a temperature of 4 degrees Celsius and continues to ferment for 10-12 hours.

Steps 9 to 12

9. If time permits, it is not necessary to ferment at room temperature, and the refrigerator temperature can be adjusted to 4 degrees Celsius for about 12 hours.

10. (This applies in summer, as the temperature generated by the cook's machine increases the temperature of the dough itself, while the bread takes three hours to completely cool after being placed in the refrigerator, which corresponds to the temperature of low-temperature fermentation.)

11. ）

12. The fermented dough is squeezed out of the air with the palm of the hand, rubbing the growth strips.

Steps 13 to 16

13. The long strips are cut into eight equal parts, each one is rounded, wrapped in a wet cloth for ten minutes.

14. Take a good piece of dough and grow a square.

15. Starting from the top, roll the mask down.

16. Press with your finger on the edge of the roll.

17. Roll to the bottom and then pinch well, and rub the growth strips.

18. Cut with a knife in the middle of the long rod, leaving about 1 cm at the bottom without cutting.

19. The two cut edges are pressed to the middle and stacked, cutting upwards.

20. In a humid environment below 35 degrees Fahrenheit, sprinkle 1.5 times the size, brush the surface with egg yolk, then layer it with corn kernels (pre-cooked with water for five minutes), bacon and masurilla cheese, and finally sprinkle some black pepper crumbs.

21. Preheat the oven to 180 degrees and bake for 15 minutes.

22. Writing the steps

Handy cooking tips

　　If you don't have an Italian yeast head, you can also use other fermentation methods, such as the recipe for the onion butter stew in my recipe.