Bacon cheese bread
By VicentaLakin
I love bacon. It's a perfect bacon bread. It's real meat. Friends with bacon must try。
Recipe Recommendations
- high-gluten flour 200g
- low-gluten flour 100g
- eggs 210g
- sugar 40g
- salt 3g
- milk powder 10g
- yeast 1 teaspoon
- butter 30g
- bacon 6 tablets
- mozzarella cheese appropriate amount
- green onion appropriate amount
- mayonnaise appropriate amount
- salty and sweet
- baking
- several hours
- ordinary
Steps for Bacon cheese bread
1
I'm using a bakery and noodles, and the material is usually egg milk -- sugar salt to the corner -- high and low-banded flour -- milk powder -- yeast. It will be put into butter quickly and face for about 20 minutes after the noodles and formations. When the noodles are finished, they'll be ventilated, divided into six equals
2
When the middle fermentation is completed, a small part of it is taken, and the tectonic form is grown up, which can be prepared on the panel and then placed on the oil sheet before being shaped。
3
When the oil sheet is ready, it will be placed in the oven, covered with a film for about 20 minutes of secondary fermentation. If it's cold, it should be extended
4
After the second fermentation, take a little fork and pierce it as big as bacon in the middle, so that it doesn't break into a hill in the middle。
5
Then they brushed up the yellow fluid, and the yogurt built some of the Jell-O protein before dispersing it. So the yolk is more even。
6
Masurila cheese, then onions on top, and I did it when I found out there were no flowers, and then there was a little pepper, and it was made, and it tasted good, a little bit of pizza. I still like putting onions。
7
Squeeze mayonnaise. I like mayonnaise when I make bacon bread.
8
Into the oven, mid-level, 180 degrees 20 minutes. It's better if it's warm