Cheese-bacon roll

Recipe Recommendations

• high-gluten flour 300 grams
• Lao Mian 120 grams
• milk powder 1 tablespoon
• fine sugar 20 grams
• salt 1 teaspoon
• egg liquid 30 grams
• qingshui 150 grams
• dry yeast 2 tsp
• butter 30 grams
• bacon 5 pieces

• salty and fresh
• baking
• several hours
• ordinary

Steps for Cheese-bacon roll

1

Remove the old noodles from the refrigerator, tear them into small pieces with your hands, throw them into the bread maker, continue to add water, sugar, salt, egg liquid, milk powder, high flour and dry yeast, and stir together for 20 minutes.

2

Add the butter into small pieces and continue to stir for 20 minutes.

3

Remove and knead it, place it in a container, cover with plastic wrap, and carry out basic fermentation at room temperature until it is twice as large (about 1 hour).

4

Cut bacon into thin strips, use a pan to stir-fry until fragrant, add a little soy sauce to season, continue to stir well, set aside to cool and set aside.

5

After the basic dough fermentation is over, remove the air, cut off 120 grams of dough, knead the remaining dough to round, cover with plastic wrap and let sit and relax for 15 minutes.

6

After relaxing the dough, roll it into square slices with a rolling pin.

7

Sprinkle bacon and cheese powder evenly on top.

8

Roll up the dough sheet from bottom to top with both hands and pinch the edge tightly.

9

Use a knife to divide it into 9 equal parts, with the cut surface facing up, and place it into a baking sheet covered with oil paper.

10

Place the bread batter in the oven, place a bowl of boiling water under the oven, close the oven door and ferment twice to twice the size (about 40 minutes).

11

After the secondary fermentation, brush the surface of the bread embryo with a layer of egg liquid, and then sprinkle with white sesame seeds.

12

Bake in a preheated oven at 180 ° C, medium and for 20 minutes.

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