Soft bacon and cheese bread

　　The recipe I learned from Amanda, combined with my own taste, changed a bit.Please refer to Amanda's Manchurian slang.

WHAT YOU NEED

Ingredients

250 grams of high-quality flour
40 grams of butter
A spoonful of white sugar
A spoonful of yeast
A little salt.
Two eggs.
120 ml of water
Cheese in moderation
Four slices of bacon

How TO MADE Soft bacon and cheese bread

Steps 1 to 4

1. (Only one egg in the picture, because there is also an egg used to coat the surface of the face embryo) mix the ingredients listed in the picture (except butter) and mix them into a dough, remembering that water should be added to the mixture, adding to the dough that is not hard and has an unknown viscosity.

2. The original amount was 115 ml, I experimented, maybe the flour is different, my addition to 120 ml is just right.

3. So add water at your discretion...

4. After the dough is kneaded until it is not very sticky, add butter three times to the membrane and ferment until it is twice as large (in summer it takes about two hours, in winter it can be fermented in a warm place, or it can be fermented overnight)

Steps 5 to 8

5. The fermented dough is kneaded for a few minutes to remove the air, cut into four equal parts, and stir for ten minutes.

6. Wrap the bacon in a roll, ferment twice for half an hour (fermentation to twice the size) rub the egg yolk on the surface and sprinkle the cheese crumbs

7. The oven is preheated at 180 degrees, the bread is baked at 180 degrees for 20 minutes, it's probably like this, I didn't look good, refer to the recipe in detail

Handy cooking tips

　　The amount of water is important, too much is too sticky, not good for rubbing, too little is too hard, not easy to stretch