Beijing style bread
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 |
![[Beijing style bread] - Illustration of how to make Beijing's specialty bread 1](/d/file/p/2024/09-24/200_5b2c6d5ac77006df5e0850d2f5be5a0a.jpg)
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](/d/file/p/2024/09-24/200_23baaec97a33341f7a16b79e5e36f261.jpg)
Step 2
Dissolve 5g yeast powder in 50g water and pour it into the blender.![[Beijing style bread] - Beijing specialty bread recipe 3](/d/file/p/2024/09-24/200_832f8af266fab6d52afab41a6ff89d06.jpg)
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](/d/file/p/2024/09-24/200_f73fd599e4d98dc0189f96104c971604.jpg)
Step 4
Finally add a piece of old noodles and stir.![[Beijing style bread] - Illustration of how to make Beijing's specialty bread 5](/d/file/p/2024/09-24/200_f5c76a8b708bdcaf2e2ca5e817eb0540.jpg)
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](/d/file/p/2024/09-24/200_cecb8a90f5506542b10ed11582f89061.jpg)
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](/d/file/p/2024/09-24/200_d0416b7bcbc96cb8034cb37910926120.jpg)
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](/d/file/p/2024/09-24/200_fb9f24f3b3abd2d929733026069cdf26.jpg)
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](/d/file/p/2024/09-24/200_9509efc6da39fa103bebcc4875ec8972.jpg)
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](/d/file/p/2024/09-24/200_95753eceaea8e1ff0806e4646e58ec96.jpg)
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](/d/file/p/2024/09-24/200_8083f74083bf768abcb7d24490f9cf48.jpg)
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](/d/file/p/2024/09-24/200_0903c3c75edb9e3c540879c838710379.jpg)
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](/d/file/p/2024/09-24/200_ab2a992835a12763c089c19e87b49810.jpg)
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](/d/file/p/2024/09-24/200_e47b6d9cb41acf294d21796680291b08.jpg)
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 bread1. 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. .