Bacon cheese bun
By VicentaLakin
The new mold is bright, it creates itself a square, puts bacon in, makes this little bread, tastes good and soft. Tastes salty。
Recipe Recommendations
- Xinliang baked food and original flavor bread flour 330 grams
- Xinliang baked and original cake powder 70 grams
- eggs 55 grams
- yeast 4 grams
- white sugar 30 grams
- salt 5 grams
- qingshui 210 grams
- Hormel bacon art. 6
- Sprinkle cheese powder on top appropriate amount
- surface brushing egg liquid appropriate amount
- salty and sweet
- roast
- several hours
- ordinary
Steps for Bacon cheese bun
1
Bread powder, cake powder, yeast, sugar, salt, eggs, fresh water put in bread drums Internal
2
Commencing the "and face" program, when the face is smooth, into soft butter
3
KEEP RUBBING ON THE FACE SO THAT TRANSPARENT FILM CAN BE REMOVED, ROUNDED AND BASIC FERMENTED. I'VE USED THE PLATTRID IMIX PROGRAM FOR 40 MINUTES
4
When the noodles are 2.5 times the old ones, they stick their fingers in the top, they don't collapse, they don't shrink
5
Noodles are removed, placed on the case, aired and divided into 12 equals, rounded and loose for 10 minutes
6
Homer's classic meat bacon split from the middle
7
Take one of those little noodles, make a cow tongue and put bacon on top
8
Squeeze it tight
9
The other little noodles are handled in a sequence, each code is placed in the mold, covered with a film, and re-fermented
10
When the dough is twice as big, the surface brushes the egg and throws a layer of cheese powder, and the oven starts preheating 180 degrees
11
In a preheated oven, 180 degrees, 20 minutes in the middle, a layer of tin paper can be covered with colour to prevent over-color, and if you like dark skin, you can save geese. Paper
12
When you're out of the oven, you'll eat on the hanger
13
It's a very good organization. It's got a lot of bacon
14
Squeeze. It'll make a good bounce