Cheese-bacon rolls
By RowanShields
Cheese-bacon roll is a nutritious and creamy bread. The main raw material of cheese is milk, and milk is recognized as a nutritious product. About 10kg of milk is needed to make 1kg of cheese, so cheese is also called 'milk gold'. I can easily knead the fascia by hand using the method of soaking noodles. This method is worth recommending.
Recipe Recommendations
- high-gluten flour 240g
- fine sugar 15g
- yeast powder 2g
- eggs one
- salt 2g
- butter 15g
- water 60ml
- bacon 6 tablets
- cheese slices 6 tablets
- crumble appropriate amount
- milk fragrance
- baking
- an hour
- simple
Steps for Cheese-bacon rolls
1
Stir eggs and sugar well.
2
Add flour, salt and water.
3
Stir well without dry noodles. Cover with plastic wrap and simmer for 30 minutes.
4
Add yeast powder to the soaked wet flour and knead it into a ball.
5
Add butter and continue kneading.
6
The fascia can be easily kneaded out in about 10 minutes.
7
Place it in a container for fermentation.
8
Remove the air from the fermented noodles.
9
Divide into 6 equal portions, knead round and cover with plastic wrap and relax for 10 minutes.
10
Roll out the dough into a rectangle. Same width as bacon.
11
Add bacon and cheese slices to dough sheet [one cheese slice is divided into 2 slices].
12
Roll it up at one end.
13
Roll it lightly into a cylinder.
14
Cut it in the middle.
15
Place the baking film with the incision facing up.
16
Cover with plastic wrap for final fermentation.
17
Brush the surface with egg liquid and sprinkle with crispy grains.
18
Put it in the 190-degree oven, heat it up and down, and bake for 20 minutes.Cheese-bacon rolls Make Tips
Bacon will shrink when baked and heated, and the dough sheet will be shaped shorter than bacon.