The bacon cheese bun made today is delicious. Friends who like meat can do it.
The post-oil method smoothes the A material and adds it to the expansion stage. You don't need to go to the full stage. Put the warmth to the base fermentation
Fermented to 2 times larger
Split rounding and relaxation for 15 minutes, 60 grams of a dough
Open
Put the cut bacon: (cutting the shape below)
Put the sliced mozzarella cheese
Gently roll up
Pinch
Cut in half with a knife, pay attention not to cut to the end
Put in paper mold
Put in the baking tray for the second fermentation
Fermentation is complete, brush the egg liquid, sprinkle with shallots, oven 180 degrees 20 minutes