Soup bacon buns
By VicentaLakin
soup varieties: 20 g for high-weather flour, 100 g for water bread: 270 g for high-weather flour, 80 g for soup, 30g for sugar, 50g for eggs, 75g for milk, 30g for butter, 2g for salt, 3g for yeast: bacon, cheese, onions, salad, eggs
Recipe Recommendations
- high-gluten flour 270G
- soup seed 80g
- sugar 30g
- eggs 50g
- milk 75g
- butter 30g
- salt 2g
- yeast 3g
- water soup seed 100g
- High-gluten flour soup 20g
- bacon appropriate amount
- cheese slices appropriate amount
- green onion appropriate amount
- egg liquid appropriate amount
- salad dressing appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Soup bacon buns
1
plumbing: pouring 100 g water into 20 g high-strength flour, mixing to non-particle-free paste
2
It's a small fire, and it keeps mixing
3
Until the pasta gets thick, there's a trail, it cools off the fire
4
Bread
5
Except for butter, mixing soup and bread material into bread drums, opening and face program
6
After a program, add butter and continue the lasagna program
7
Just rub it in
8
Rounded, fermented to twice the size of the film
9
Take out the exhaust, split the small amount, roll round, cover the film for 15 minutes
10
Get a nice, loose pasta, open it with a cane, and wrap in a nice piece of pie
11
Roll it up, push it down a little bit
12
Put in the mold for double fermentation
13
Onions cut in pieces
14
A fermented bread embryo with an egg liquid and a cheese. Snippets
15
Put the bacon on, squeeze the salad sauce
16
Put flowers on your feet
17
The oven is 180 degrees preheat. It's in the preheat oven for about 20 minutes
18
Bacon can be a little bigger. It'll get smaller when it's done
19
Internal organization