Bacon snack

1

All the material of the Chinese noodles is placed in the bakery in a first liquid and then in the powdered form. Attention, salt is placed in the corner of the baker, and a hole is dug in the flour, pouring into the yeast. Bread machines start a face-to-face program. My bakery and face function is 13 minutes at a time。

2

Put a nice Chinese face in the bowl and wrap it with a membrane. I'm lazy. I just wrap up the van. Put it in the fridge for over 17 hours. I've been frozen for about 20 hours. Usually we do it tonight and we made up last night。

3

One night's Chinese noodles will be 2-2.5 times larger than the original ones. Take the Chinese noodles out of the van and tear them into small pieces with your hands. Butter soften early。

4

All main-faced materials, except butter, are placed in a bakery and then into torn Chinese to start with one and one face function。

5

And the face function ends with a softened butter pellets. Activate a noodle function, my baker's noodle function can be adjusted, I'm 30 minutes。

6

At the end of the laundromat procedure, a small piece was cut open with hand to check whether a lower section had reached its full stage. It's made of a musket that doesn't break easily。

7

Rounded the inside of the bakery and placed it in the warmth for 30 to 40 minutes. It's cold enough to start the baker fermentation function. Conduct two rounds。

8

It can be fermented to 2-2.5 times larger。

9

It can also activate the bread machine and face function. I'm pressing it with a stick。

10

We'll split the aired pasta into six. Round it up, cover it up and lax for 15 minutes。

11

Squeeze loosely in an ellipse and flatten on the grill. Cover the film and re-ferment. At this point, surface materials can be prepared to cut the bacon in two pieces. Onions cut. The salad sauce is put in a one-off bouquet, with a smaller cut. Egg fluid drops into a few drops of milk. The process forgot to film。

12

The noodles are fermented twice as large as the original, at which point the preheated oven can be fermented 180 degrees. Put egg fluid on the bread surface。

13

Put the top half of bacon on the bread embryo that brushes the egg. Squeeze the salad sauce on the bacon。

14

And put flowers on the ground. Make the remaining bread embryos in the same way. The made bread embryos were placed in the middle of the oven for 180 degrees and 25 minutes. The bread is colourful enough to cover tin paper。

15

The baked bread will be taken out immediately and it will be cold on the grill. Frozen bread is sealed and kept and eaten as soon as possible。

1. When kneading, reserve about 10g of milk and decide whether to continue adding it based on the humidity of the dough. Actually, you don't necessarily have to aim for a "glove membrane" when kneading; kneading until the fully developed stage is sufficient. If it forms a film when stretched but tears, it is fine as long as the edges of the tear are smooth. I have tried the same recipe without achieving a glove membrane, but the bread was still soft and had obvious stringy threads. 2. Because my oven has lower top heat and higher bottom heat, I set the bottom heat to 160 and the top heat to 200. Everyone must set the baking time according to their own oven's temperature. 3. That's all I can think of for now. If you have any questions or if I have made any mistakes, please feel free to comment directly below the recipe. I will discuss it with everyone once I see the comments.