Pour material A and material B into the mixing steel basin, first stir with slow speed. When the dry and wet materials are evenly mixed, convert to medium speed and continue stirring. When the dough is stirred into a dough and has a gluten property, the material C (oily material) can be added, firstly stirred at a slow speed, and then transferred to a medium-speed stirring. The dough is stirred until the expansion stage (a film that can be pulled apart, the edges of the holes are jagged). The dough is placed in a container and covered with a plastic wrap for basic fermentation for about 40 minutes.
Fermentation is twice as large, and the index finger is pierced in the middle of the dough. After the extraction, the finger hole is not retracted, indicating that the basic fermentation is completed.
The dough is divided into doughs of about 60 grams each, rounded, covered with plastic wrap, and fermented (relaxed) for 15 minutes.
Slack the dough, close the dough, and roll the rolling pin from the middle to the top
Place on the baking tray for about 40 minutes (temperature 38 ° C)
After the final fermentation, brush the whole egg mixture, put a half of the bacon slices, squeeze the salad dressing, sprinkle with a little chopped shallot, put in a preheated oven, and bake at 165 ° C for 15 minutes or so.