I like to eat medium-sized bread, soft and soft.I've eaten this bacon bread at a bakery before, and it feels good.Learn to make your own, and the bread made according to the square is especially delicious.In the morning, our grandfather thought about a loaf of bread, and while he was eating, he went to the neighbor's house.In the distance, I heard him say to his neighbors, "This is the best bread my wife has ever made".The happiest thing for people who do things is to be praised, so that they don't feel tired even if they work hard.

WHAT YOU NEED

Ingredients

Eggs (medium sized) 40 g
Bacon (on the surface) 3 pieces
Egg juice (for surface use) 20 g
High starch powder (medium) 175 grams
Yeast (medium) 3 g
75 grams of cow's milk
Salt (medium) 2 g
High starch flour (main dough) 75 g
Fine sugar (main dough) 35 g
55 grams of cream (main dough)
1 g of salt (main dough)
Butter (main dough) 20 grams
5 grams of onions for surface use
20 grams of salad dressing (for surface use)

How TO MADE Bacon and snacks

Steps 1 to 4

1. All the ingredients of the dough are placed in the wrapping machine according to the method of first liquid and then flour.

2. Note that the salt is placed in the corner of the bread maker, a hole is dug in the middle of the flour and poured into the yeast.

3. The bread machine starts a dough process.

4. My bread machine and pasta function for 13 minutes at a time.

Steps 5 to 8

5. Put it in a bowl with good noodles and wrap it in a preservative film.

6. I'm lazy, I'm just wrapping the bread machine together.

7. Put in the refrigerator for more than 17 hours.

8. I refrigerated it for about 20 hours.

Steps 9 to 12

9. It's usually done tonight, but it was nice last night.

10. The medium-sized dough that is refrigerated overnight will be 2-2.5 times larger than the original dough.

11. Remove the dough from the bread maker and cut it into small pieces by hand.

12. Soften the butter beforehand.

Steps 13 to 16

13. All the main dough materials except the butter are placed in the wrapping machine, then placed in the torn medium to start a dough function.

14. At the end of the face function, it is placed in softened butter pellets.

15. Start a scrubbing function, my bread maker scrubbing function can be set, I set it for 30 minutes.

16. After the kneading process, cut a small piece of dough by hand and check that the dough is fully kneaded.

17. It can be held in a glove membrane that is not easily broken, and the rubbing surface is completed.

18. The inside of the bread maker is kneaded and placed in a warm place for 30 to 40 minutes.

19. The bread maker's fermentation function can be started in cold weather.

20. Do it again.

21. When the dough is fermented to 2-2.5 times its size, it can be cooked.

22. The dough is removed by pressurized exhaust, and the bread maker and dough functions can also be started.

23. I pressed it directly with a chopstick.

24. Divide the exhausted dough into six parts.

25. Round, cover and loosen the preservative for 15 minutes.

26. The loose dough is kneaded into an oval and pressed flat on the griddle.

27. Covered with a preservative film for secondary fermentation.

28. At this point, the surface material can be prepared and a piece of bacon can be cut into two pieces.

29. Chopped onions.

30. The salad sauce is packed in a disposable flower bag, and the mouthpiece is cut a little smaller.

31. The egg juice is dripped into a few drops of milk and stirred.

32. The process forgot to take a picture.

33. When the dough is fermented to twice its original size, the fermentation is complete, at which point the oven can be preheated to 180 degrees.

34. Brush egg yolk on the surface of the bread.

35. Put half a slice of bacon on top of the bread embryos in the scrambled eggs.

36. The salad sauce is squeezed back and forth over the bacon.

37. Spread the onions again.

38. The remaining bread embryos are made in the same way.

39. The finished bread embryos are placed in the middle layer of the oven and heated at 180 degrees for 25 minutes.

40. The surface of the bread is smooth enough to be covered with tin foil.

41. The baked bread is immediately removed and left to dry in the oven.

42. After drying, the bread is sealed and stored and eaten as soon as possible.

43.

Handy cooking tips

　　About 10 grams of milk should be reserved for the dough, depending on the moisture of the dough, and then decide whether to continue adding it.In fact, the dough does not necessarily have to pursue the glove membrane, as long as it is mixed to the full stage.If stretched, it forms a thin film, but it will crack, as long as you look at the crack if it is smooth.I've tried the same square without rubbing the glove wrapper, but the bread is still soft, the lace is obvious.2.Because my oven has a low flame and a large flame, so I set the flame to 160 and the flame to 200, you have to set the baking time according to the temperature of your oven.If you don't understand something or if I'm wrong, you can comment directly under the recipe.I'll share it with you later.