WHAT YOU NEED

Ingredients

A: 125 grams of wheat flour for COUSS bread
A: 10 grams of fine sugar
A: 60 grams of milk
A: 10 grams of egg juice
A: 25 grams of butter
B: 15 grams of butter
B: 150 grams of cream
B: 130 grams of onions
B: two eggs
B: 50 grams of bacon
B: 1 slice of ham
A: 1.5 grams of salt
A: 2 grams of yeast
B: 1/4 teaspoon of salt
B: Chopped parsley decorated in moderation
B: 1/4 teaspoon of rosemary

How TO MADE German quick bread - bacon cream thick soup bag

Steps 1 to 4

1. Part A is a dough material; part B is an embedded material.

2. Dough part: add milk, eggs, salt, sugar, cassava bread powder and yeast to the plate

3. Hand-made, the dough is smaller, not suitable for cooking machines, hand-made is faster, and works well.

4. After the expansion of the dough, add softened butter and continue to knead until the dough is smooth.

Steps 5 to 8

5. The base of the plate is fermented to twice the size of the original dough, and the filling material can be prepared during the fermentation.

6. The basic fermented dough is exhausted, rolled again and then loosened for 15 minutes.

7. Inside: pre-cut onions, sliced sausage, and sliced bacon.

8. The butter is placed in a heated pan, then the chopped onion is added, and the onion is slightly cooked until it becomes transparent. It does not need to be cooked for a long time, it needs to be cooled.

Steps 9 to 12

9. Spread two eggs, add light cream, salt, and rosemary, and stir evenly.

10. The loose dough is thinned into a circle, then laid inside the mold, and pressed with the fingers out the thick shape of the edge.

11. In the dough, put the chilled onion pieces, bacon grains, ham butters, etc. in turn, and finally pour the cream sauce in the middle.

12. Preheat oven, heat 160 degrees, lower 180 degrees for 25 minutes.

13.