250 grams of high gluten flour

Black pepper 1 teaspoon

25 g sugar

Salt 1/2 teaspoons

Milk powder 10g

3 grams of yeast powder

Whole egg liquid 15g

Hot milk140g (or water)

20 grams of butter

Material 2? (minced meat)

50 grams of pork or beef stuffing

Appropriate amount of black pepper (according to personal salty taste)

40 grams of diced onion

salt

Proper amount of black sesame (surface decoration)

How to make bread with black pepper and meat stuffing?

Mix all the dry ingredients in the dough evenly, then add warm milk and knead until the dough is smooth and not too sticky, and then add butter softened at room temperature to continue kneading. After kneading for more than 40 minutes, add black pepper and knead well. At this time, the dough is very smooth and soft, and it is not easy to break when pinched. Tear off a small piece and slowly pull it away with your hands, and a layer of chewing gum appears. See/s/blog _ 4d264cf90100cc9o.html for the detailed process flow chart of main dough processing and fermentation.

After the dough is fermented, cut it into 6 equal parts, knead it round, cover it with plastic wrap, and wake it for 10 minutes.

Preparation of meat stuffing: put a little oil in the pot, pour in the meat stuffing and chopped green onion, stir-fry until cooked, add appropriate amount of salt, stir-fry the black pepper evenly, and let it cool out of the pot for later use.

Take a small dough, roll it into a circle, wrap it with 1/6 meat, pinch the joint, and put the joint face down in the center of an eight-inch cake mold after rounding (a base should be added at the bottom of the cake mold). The other five doughs are also wrapped in the same way, each about 3 cm apart and placed in a circle.

Sprinkle some water on the surface of bread dough, wrap it with plastic wrap, and leave it at room temperature of about 25-30 degrees (such as sunny window sill) for about 45 minutes until the dough expands more than twice and is higher than the cake mold. Brush the dough with egg liquid and sprinkle with sesame seeds.

After the oven is preheated to 170 degrees 5 minutes in advance, put the mold in the middle layer and bake for about 25 minutes. (Each oven has a temperature difference. It is recommended to observe more after baking for 25 minutes to avoid overcooking. )

skill

1. Now the room temperature is relatively high, and the dough proofing time is much shorter than that in winter. Don't care too much about the specific time, as long as you see the dough swell more than twice. After waking up, it is best to sprinkle some water or put a small glass of water under the plastic wrap to prevent the dough from drying out. ?

2. After the stuffing is wrapped, the joint must be pinched down, otherwise it will easily crack and leak when it is swollen or baked. ?

It doesn't matter if there is no cake mold. Wrap the dough stuffing directly into a circle, put it in a baking tray with a distance of about 10cm, and wake up to bake.