Bacon cheese
By VicentaLakin
Soft bread with smoked bacon and rich cheese, different tastes, different tastes
Recipe Recommendations
- high-gluten flour 260g
- whole egg 40g
- fine sugar 55g
- yeast 6G
- salt 2g
- milk powder 10g
- milk 120g
- butter 30g
- bacon appropriate amount
- shredded cheese appropriate amount
- salad dressing appropriate amount
- egg liquid appropriate amount
- salty and sweet
- baking
- several hours
- ordinary
Steps for Bacon cheese
1
Prepare the ingredients
2
Put the required materials in the bread except for butter
3
Click and paste to start the face rub to the extension
4
Once the butter is added, press one to two and the face sheet to full
5
You can pull out the film
6
Fermentation 2-2.5 times larger, flour with fingers, a hole in the face. The hole won't shrink
7
Take out the noodle vents, split them into 10 pieces, and put the film on the back of the roll for 10 minutes
8
Take one of them and grow in elliptical shapes with a cane
9
Scratch a layer of melted butter
10
Spray some bacon
11
It rolls from top to bottom, tightens the bottom
12
Put it in the paper cup
13
Put it in the oven for final fermentation up to twice the size (cut the fermentation time by putting it in hot water above 80 degrees at the bottom)
14
Scratch on the fermented bread with an egg fluid
15
Squeeze the salad sauce
16
Spray the cheese
17
Send it to the oven, mid-level, 180 degrees, top color and then 150 degrees