On Weibo, I saw @嘉玲518's Fangzi, because it is Xiankou, I feel very love, and the recipe is very good. This time I am a porter and build a recipe to help me find it later.
After the oil is finished, the first time the fermentation is doubled.
The fermented dough was vented and relaxed for 15 minutes.
At the end of the slack, the dough is kneaded into a large rectangular shape, and the chopped bacon and the shredded cheese are sprinkled evenly on two-thirds of the dough.
Fold the unapplied one-third piece into the inside, and fold the one-third of the filling on the other side, then wrap it in plastic wrap for 30 minutes.
The frozen dough was taken out, opened into a large rectangle, and evenly divided into 8 strips.
After each strip of dough is rotated in opposite directions, the ends are twisted and placed into a mold to make all the dough, and then a second fermentation is carried out.
The fermented dough is brushed with whole egg liquid, and the oven is baked at 170 degrees for about 18-20 minutes.