Onion bacon bread

The bakers know that bread is usually divided directly, soup and Chinese. In Japanese, it means warm or rare. Soup means open water, hot water, hot springs. “Species” means seeds, varieties, materials, pasta. The explanation used in the powdered terminology is the heating of flour on the gas furnaces, so that the starch is pasted. Or add flour to hot water at different temperatures, so that it is pasteed, which is called soup. Other materials added to the soup are mixed, fermented, plasticized and baked bread called soup bread. The largest difference between soup bread and other bread is the increase in water intake as a result of starch pasturization, so that the bread tissue is soft, flexible and slow. The direct method is also referred to as the single fermentation method, which refers to the operation of a single fermentation process in the bread production process. The Chinese method, also known as the secondary awakening method, refers to a method that has passed the secondary fermentation stage in the production process. The bread is fermented in such a way as to create a better network organization for the noodles, as well as a unique smell of bread fermented, with secondary fermentation producing a strong smell of alcohol and making them more mature. Of these bread-making methods, Chinese make bread that is the most fragrance, softest taste. Last time I had fermentation at a food barber, I couldn't help but notice that my oven was so convenient and practical. A colder day can make a happy bread. The other day my baby wanted bacon bread, which my kids always loved. This bread is made with the best taste in Chinese, and soft and aroma is still soft for days. Very good bread。