Pain Brie is a bread from the Normandy region of France, and is a traditional food that sailors bring on board, because even when the bread is dried by the wind, it tastes crisp and soft, and is a good food for long-distance travel.I personally like this bread, it's healthier with less oil and less sugar.It is fluffy in texture but does not have as many holes as the legal stick, the finished product has a crisp and hard shell and a moist interior with a chewing head, rich in flavor and rich in aroma.It's a family-friendly version of the original, with a little bit of cured meat added to the base.Of course, I also hope that one day I will be able to make bags and bags that look like this.

WHAT YOU NEED

Ingredients

250 grams of low-fat flour
250 grams of high-quality flour
15 grams of fine sugar
7 grams of yeast
15 grams of milk powder
300 grams of water
15 grams of butter
7 grams of salt
A moderate amount of bacon

How TO MADE Wrapped in a meatloaf

Steps 1 to 4

1. All materials are well weighed, except for butter, which is poured into the packing machine.

2. Choose a work file and a 20-minute page.

3. Put the butter in and continue to do the kneading; wait for the bread machine to finish and the kneading process to rest, and check if the dough has been kneaded to form a thin film.

4. The first fermentation was twice as large as the original.

Steps 5 to 8

5. Take out the dough, divide it into the number of portions you need, roll it round and loose for 15 minutes.

6. The dough is lightly pressed into an oval shape and the bacon is crushed.

7. (Don't let all the bubbles come out of the dough)

8. From top to bottom, the sides are folded slightly inward and rolled into two-pointed olive shapes.

Steps 9 to 12

9. The formed dough is placed in a baking tray and fermented for 30 minutes at a temperature of about 28 degrees and a humidity of 80% until it is about 1.2 times the volume.

10. Ferment well and sprinkle low-fat flour on the surface.

11. Draw several lines on the surface of the dough with a razor blade.

12. Preheat the oven to 220 degrees and steam for 25 minutes until it shows a beautiful baking color.

13.

Handy cooking tips

　　The dough does not need to be kneaded until the expansion stage, the kneading until the pre-expansion stage allows the surface of the dough to be smoother, the thin film cannot be pulled out, it is easier to break.2 When forming the dough, regardless of the shape, the dough should be gently pushed down with both hands.Do not squeeze the gas completely, but squeeze it gently so that the dough does not deform during the molding process.Particular care should be taken not to exhaust the dough with the kneading rod, the carbon dioxide in the dough is completely lost. The dough is too strong, the shape is too tight after forming, the shape is prone to deformation.