Cheese bacon rolls

Guangdong in the early autumn finally took off the heat, but for those who had to get up early and buy breakfast, the air seemed to be floating with hot particles, which was disheartening. Having bought the rolls and soybean sour, eating Chinese food on his mouth, he remembered the bread, which was expensive and too many additives were not healthy and nutritious to feed himself. I've had toast and yellow milk buns before, but it's more like a single taste, and there's extra cheese and bacon in the fridge, and this time I'll make a bacon cheese burrito. The production process is simple, with cheese, and it's fluid, more bacon, more fragrance, and it's based on the desire to add material. While waiting for bread to be baked, I made a pumpkin milk and baked bread, smelling sweet bread in the air and saliva. This time, the bacon cheese rolls, with the flour of the gold dragonfish, make the bread softer, the fragrance of the bacon fragrance that can be chewed into the condensed condensed fragrance cheese, the softly crumbed bread, the bites, the salty bacon and sweet cheese woven together in the mouth, and the breath of the bread and the sweetness of the cheese, and the oil of the bread and of the food, which you are sure will love. My family likes this bread the first day, after three or two meals, and then the next day I baked another plate, and I still ate it up

Recipe Recommendations

Arowana high-gluten bread flour 250 grams
cheese slices 200 grams
bacon 150 grams
salad dressing 30 grams
yeast powder 3 grams
sugar 16 grams
salt 2 grams
butter 25 grams
milk 120 grams
eggs one
egg yolk liquid one
shallots a little

salty fragrance
baking
an hour
senior

Steps for Cheese bacon rolls

I've tried to cut myself into thin ham intestines, but like this recipe, children like to eat it, and it's easier to use it, so we'll bathe it with water, and we'll dry it up

(b) To pour milk, eggs, salt, sugar into the bread drums, then into flour and yeasts, and to start and face with a bakery

The whole and face procedure takes 30 minutes, and the face to about 15 minutes, and the butter is cut in small pieces, thrown into a bread barrel and continues and ends

At the end of the bread machine and face, the sound of a whistling sound, when the power is removed, the fermentation of the fermentation directly in the bread machine by the fermentation of the sweet noodles

The noodles fermented for about 40 minutes, twice the size of the original ones

Noodles are removed, a little butter or olive oil is painted on their hands, and as much as possible no dry flour is spilled, dry flour is added to the bread, and a little edible oil is not glued. (b) Flowing of the noodles into six equals, with small ones loose for about 10 minutes

(a) Take a small noodle, grow a strip and try to form as wide a face as possible, since bacon and cheese chips are to follow

Two bacons are evenly laid on the skin

Two more cheese chips, of course, you can put cheese powder or cheese on it

Scrambling up slowly, making two heads a little bit more organized, squeezing, wrapping food

Cut the bacon rolls in two, cut them out of the middle, cut them fast, don't pull them back and forth, or they'll deform

(b) Placing the face in the oven, with a temperature of about 20 minutes

Squeeze the salad sauce when you wake up, throw a little onions and brush a little yogurt on the bread skin

Put it in a pre-heated oven at 180 degrees and bake it up and down for 25 minutes。

Does your family like sweet or salty? My family prefers salty bread, and every time they make toast, it's salty. The bacon cheese rolls, the kids eat four times in a breath, and I'm scared to hide it。