Bacon bread

1

Soften the small slices of butter out early. In addition to butter, the material of the flour is placed in a bakery, in the middle of the flour, in a pit, in an yeast, and in the actuation and face。

2

When the face and the hand break into a thick membrane, but easily broken。

3

Add early softened butter. Start the toaster and face program for about 30 minutes。

4

The pasta and the face can end when hand-to-hand amplifies into a thin film that cannot easily break。

5

It will be rounded up, covered with a lasagna, and will activate the bakery fermentation。

6

The pasta fermented 2-2.5 times the size of the original noodle。

7

Take the noodles out and press the exhaust with a stick。

8

Split the noodles into 16 equals. Cover the membranes and relax for about 20 minutes。

9

Cut the bacon out. Go to the pot for a minute, don't fire it too long。

10

Cut the Masurila cheese。

11

It's a wake-up-up face。

12

A proper amount of bacon and masulilla cheese。

13

Close your mouth. It's got to be tight or it's easy to talk。

14

Put it in the oiled eight-inch pizza plate. Set it up like a picture. The middle bread should be closed like a bun, then it should be pushed down。

15

Put bread embryos in ovens and some hot water under bread embryos. Start the oven fermentation function。

16

Bread embryos are fermented 2-2.5 times larger. Take it out. This is when you can preheat the oven. An egg fluid is brushed on the bread surface and a pre-heated oven mid-level 180°C fires for 25 minutes. Bread on the surface is covered with tin paper。

17

The baked bread is demoxified and it's on the grilled web. When the hand is warm, it can be packaged in a bag。

1. Milk of about 10 grams shall be reserved for the face and the humidity of the face-to-face group shall determine whether to continue with the addition. It is not necessarily necessary to pursue the membrane, but only at a full stage. If the noodle formed a thin film, it would be fractured, as long as it was smooth. I tried the same square without a muzzle, but the bread was still soft and the lace was obvious. In fact, the main reason for the success of the bread is to see the fermentation in place. 4. The timing of fermentation is also different and is related to weather factors, which heat up rapidly and slow. It depends mainly on the degree of fermentation of the noodles. 5. Because of the low fire in my oven and the heavy fire, I set the fire 160 and 200, and it is important that everyone consider the temperature of my oven before setting the bake time. 6. If there is anything you don ' t understand, or if there is anything wrong with me, you can comment directly under the menu. I'll talk to you when I get it。