Dissolve Yeast Water 50g does not include water in the main ingredients, yeast powder 5g Old noodles 200g
Milk 200g High-gluten flour 500g
White pear cubes 75g High melting point cheese cubes 75g
Ice water 100g Salt 10g
German sausage crumbs 125g
How to make Beijing style bread [Beijing style bread] - Illustration of how to make Beijing's specialty bread 1

Step 1

First pour the ice water and milk into the blender. [Beijing style bread] - Illustration of how to make Beijing's specialty bread 2

Step 2

Dissolve 5g yeast powder in 50g water and pour it into the blender. [Beijing style bread] - Beijing specialty bread recipe 3

Step 3

Pour in the salt and then add the high-gluten flour. [Beijing style bread] - Illustration of how to make Beijing's specialty bread 4

Step 4

Finally add a piece of old noodles and stir. [Beijing style bread] - Illustration of how to make Beijing's specialty bread 5

Step 5

Stir until smooth, stretchy and thin, as shown in the picture. [Beijing style bread] - Illustration of how to make Beijing's specialty bread 6

Step 6

At this time, you can cut the German sausage into dices, wash, peel and cut the Beijing white pears into small dices and put them in a blender.[Beijing style bread] - Illustration of how to make Beijing's specialty bread 7

Step 7

Cut the high melting point cheese into cubes, pour it into the mixer and continue mixing. [Beijing style bread] - Illustration of how to make Beijing's specialty bread 8

Step 8

Stir until the ingredients are completely mixed into the dough and take it out. Keep the surface temperature at 26°C as much as possible, perform the first basic fermentation at room temperature for 30 minutes, then gently deflate by hand and cut. [Beijing style bread] - Illustration of how to make Beijing's specialty bread 9

Step 9

Cut a piece of dough about 330g into about 4 pieces. Then let the whole circle relax for 20 minutes. Keep the indoor temperature at 27 degrees Celsius and cover it with plastic wrap or a clean cloth. [Beijing style bread] - Illustration of how to make Beijing's specialty bread 10

Step 10

After the second rest, use your hands to make the dough as round as possible. [Beijing style bread] - Illustrated recipe of Beijing's specialty bread 11

Step 11

Then gently place it on the baking sheet, keep a distance apart, and ferment for 40 minutes. The indoor temperature is still maintained at about 27°C. After fermentation, use a flour sieve to sift an appropriate amount of flour on the surface of the dough.[Beijing style bread] - Illustrated recipe of Beijing's specialty bread 12

Step 12

Use a cutter to make cross cuts on the dough. The cuts can be slightly deeper, not too shallow. [Beijing style bread] - Illustration of how to make Beijing's specialty bread 13

Step 13

Put the dough in the oven, heat the baking pan in the oven, and then put cold water under the baking pan to create a steam effect. Then immediately close the oven, preheat the upper and lower heat to 200°C, and bake for about 20-22 minutes. [Beijing style bread] - Illustration of how to make Beijing's specialty bread 14

Step 14

If you want to know more about bread knowledge and bread recipes, please follow weixin "No Hidden Private Bread Craftsmen"~ Cooking tips for Beijing style bread

1. How many can be made? Makes about 4 loaves. 2. What about the filling? The size of diced sausage, diced cheese and Jingbai pear is about 0.5~1cm. 3. How long can old noodles be kept? The old noodles can be kept refrigerated for 3 days. 4. What is the function of pouring a cup of water into the oven? Pour in a cup of water to create a steam effect. If you use steam baking at home, you don’t need to add water. 5. How to make old noodles? Old noodle materials: 300g water / 5g low sugar dry yeast / 500g high-gluten flour / 10g salt / How to make old noodles: Dissolve yeast powder and water in the old noodle ingredients, add flour and salt, and then stir to form a slightly smooth dough. Try to keep the noodle temperature at 23°C. Ferment for 60 minutes, then seal and refrigerate. .