Diamond shaped ingot bread

Overview

How to cook Diamond shaped ingot bread at home

Tags

• baking
• bread
• corn kernels
• egg
• egg yolk liquid
• ginger powder
• high gluten flour
• milk powder
• minced meat
• mushrooms
• sweet salad dressing
• water chestnut
• white sugar
• yeast
• yellow pepper
• minced green onion
• salt
• water

Ingredients

Steps

1. 1 Pour all the dough ingredients into the container in order of liquid first and then powder, and mix well to form a dough.

   

2. 2 Let the mixed dough rise in a warm place until it doubles in size.

   

3. 3 Take out the fermented dough and deflate it, divide it into five small portions, cover it with plastic wrap and let it rest for 20 minutes.

   

4. 4 During the rest time, we will make the fillings. Peel and wash the water chestnuts.

   

5. 5 Break the corn into kernels and wash.

   

6. 6 Cut yellow peppers, mushrooms, and water chestnuts into small pieces.

   

7. 7 Mix the chopped yellow pepper, shiitake mushrooms, and water chestnuts with the meat filling.

   

8. 8 Then add a little water and stir.

   

9. 9 When stirring, be sure to stir vigorously in the same direction and clockwise. You can see that the state of the meat is constantly changing. Stir until you can see sticky strings, and the meat filling is basically mixed.

   

10. 10 Boil quail eggs and remove the shells.

    

11. 11 Take a piece of relaxed dough and roll it into a rectangle, about 1 cm thick. Then cut into rectangular strips.

    

12. 12 The knife cuts diagonally into many small diamond-shaped pieces.

    

13. 13 Roll the remaining dough into a rectangle and cut into diamond-shaped pieces.

    

14. 14 Use the end of a rolling pin to make a small dimple in the middle of the diamond-shaped piece.

    

15. 15 Fill the nests with stuffing. Cut the quail eggs in the middle and place half of them on the nest. It is best to put the quail eggs in the oven five minutes before they are taken out. They only need to be baked for a while, otherwise the eggs will be baked very hard and have a bad taste. When I made it this time, I baked it directly, but I removed all the burnt eggs.

    

16. 16 Make all the bread in turn, brush oil on the baking sheet, and place the bread on the baking sheet. Leave to ferment in a warm place until 2-3 times in size.

    

17. 17 Preheat the oven to 170° and bake for 30 minutes. Take it out after baking for 20 minutes, brush with egg yolk, place half a quail egg in the middle of the meat filling, and continue to bake for ten minutes. You can see there is a remnant of burnt egg on top.

    

18. 18 Squeeze on Kewpie salad dressing, it looks and tastes super delicious.