Cheese bacon raspberry
By VicentaLakin
Seismic Revelation: There's plenty of food to eat, there's energy for the fat. There has been an explanation for the vulnerability of people to obesity: because access to food is not easy in ancient times, the organism forms a mechanism for the accumulation of excess energy at any time, which continues despite the abundance of food in the current era. Sounds like a good idea, but now I'm wondering: Isn't it rare that this mechanism must be coherent in order for the body to meet the demands of time? It is not that it could not be left behind, but must this mechanism exist even in the rich years? A major disease may turn a fat man into a thin man by draining all the energy accumulated; a thin man with a bone sense is probably just a bone marrow. I don't know. Yeah, it's still bacon, it's always bacon, and it's all covered with masulillas, and I just want to see if they're gonna look like glasses when they're simulating the corn. But, obviously, they're all gone when they ferment。
Recipe Recommendations
- high-gluten flour 200 grams
- fine sugar 10 grams
- salt 1/4 teaspoon
- milk powder 1 tablespoon
- dry yeast 3 grams
- water 120 grams
- butter 15 grams
- mozzarella cheese 60 grams
- bacon 3 tablets
- salty and sweet
- baking
- several hours
- simple
Steps for Cheese bacon raspberry

1
Flour
2
将黄油外的Flour倒入大盆
3
Smash to a little smooth. Add butter
4
Keep mixing the film
5
The base ferments twice as big
6
Prepare bacon and masulilla cheese
7
Split the fermented noodles into 3 equals, roll round, loose for 10 minutes
8
A RECTANGULAR 20X10 CENTIMETER
9
Put a piece of bacon and Masurira
10
Cylinder
11
Put it on the grill, cut it out with scissors, pull it out of the ear
12
Finally, it fermented twice as big
13
Put it in the oven, mid-level, 180 degrees up and down, 15-20 minutes on the surface, yellow, out of the ovenCheese bacon raspberry Make Tips
The mozzarella cheese needs to be pre-rolled into a rectangle the same size as the bacon. Roll it tightly so it doesn't fall apart when cut. Be careful not to cut through the bottom of the dough.