Onion bacon cheese bread

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All materials, except butter, are placed in a bakery;

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Selection and face-to-face procedure with 15-20 minutes of face-to-face

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Add butter and restart the moisture

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(b) The fermentation in the refrigerator of fermented shampoo, which is approximately 2.5-3 times the size, in the basin

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(a) The face of the face is broken into six equals and the film is lax for 15 minutes on the back of the roll

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A nice, loose noodle and a strip of bacon

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And put a piece of cheese on the bacon

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Then roll them up and cut them in half

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Put the face up in a paper cup

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(b) The oven spin buttons to the fermentation slot, a bowl of open water to be added to the grill, and final fermentation for approximately 30 minutes

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(a) fermented bread and baked online water, with an egg fluid on the bread

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The oven is preheated at 180°C, the lower middle, the upper and lower, the upper, the lower, the upper, the upper, the lower 10 minutes, and the onions are put on the surface

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It was then placed in the oven and it was found to be very colourful, so it was placed on the top of the bread and it continued to bake for 10 minutes

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Just get out of the oven。

1. Precautions when adding ingredients: Add water first, then flour. Place the salt in one corner of the bread machine and the sugar in the other corner; do not mix them. Finally, make a small hole in the center and add the yeast; 2. Use the delayed oil method: start the kneading program for about 20 minutes; then add butter (cut into small pieces) and start the kneading program a second time. Since I used whole wheat plus high-gluten flour, there is no need to achieve the stage where a thin film can be stretched out; 3. Cover with plastic wrap for the first fermentation until the volume increases to about 2.5-3 times the original (I used cold fermentation in the refrigerator overnight); 4. Deflate the fermented dough, divide it, roll into balls, and let rest for 15 minutes. Then start shaping: roll the dough into a strip, place bacon slices and cheese slices on top in order, roll up, cut into two sections, and place them in paper cup molds with the cut side up, connecting them; 5. This oven has a low-temperature fermentation mode. Put a cup of water on the oven rack, turn the fermentation knob, put the bread inside for the second fermentation, and set the time for about 30 minutes (the exact time depends on the outside temperature); 6. After fermentation, remove the water and bread. Brush a layer of whole egg wash on the surface of the fermented bread. Preheat the oven to 180°C. I don't like green onions to be too burnt, so I took it out halfway to add the onions; finding that it browns quickly, to avoid over-browning, I moved the baking tray to the upper rack, and baked for a total of 20 minutes.