The combination of bread and bacon cheese is super delicious. Our mother and daughter have only two small pieces left for lunch, and the daughter said that they should leave it to Dad to try it, otherwise they will go all the way (*^o^*)
Knead all the ingredients except butter and filling into a smooth dough, add the chopped butter to the expansion stage, and ferment to twice the temperature. Now make the stuffing, cut the bacon into small pieces, pour a small amount of oil into the wok, and put the bacon into the pan and fry.
Drain the fermented dough and cover the plastic wrap for 15 minutes.
Roll into a circle with a thickness of about 2 mm, take a cup with a diameter of 8 cm, and buckle a circular piece on the dough piece. The remaining scraps are divided into three equal parts and rounded for 15 minutes, which can be braided into hazelnut bread.
Wrapped in bacon and cheese
Pinch the two corners into an 8-inch pizza dish, pad the oil paper underneath, apply butter on the side, and omit this step without sticking the mold. Fermentation at twice the temperature
Brush the egg liquid on the surface, put it in a preheated oven for 175 degrees for 20 minutes, and color the tin foil with satisfaction.
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