WHAT YOU NEED

Ingredients

200 grams of whole wheat flour
100 grams of high-quality flour
6 slices of bacon
6 slices of cheese
20 g of white sugar
4 grams of yeast
120 grams of milk
One egg.
Onions in moderation
A moderate amount of whole egg juice
2 grams of salt
20 grams of butter

How TO MADE Onion bacon and cheese bread

Steps 1 to 4

1. All the materials, except for the butter, were put in the packing machine;

2. Select and process the dough, knead for 15 to 20 minutes;

3. Add the butter and restart the kneading process.

4. Put the good dough in a bowl, cover it with a preservative film, put it in the refrigerator to ferment, about 2.5-3 times the size;

Steps 5 to 8

5. The dough is pressurized, divided into six equal parts, rolled, covered with a preservative film, and loosened for 15 minutes;

6. The loose dough grows into a bar and is placed in a piece of bacon.

7. And put a piece of cheese on top of the bacon.

8. Then roll them up and cut them in half.

Steps 9 to 12

9. Place the cut face up in a paper cup;

10. Put the oven knob to the fermentation stage, put a bowl of boiling water on the baking net, then put it in the oven and do the final fermentation, about thirty minutes;

11. A layer of egg juice is applied to the bread, which is then removed from the fermented bread and baked water.

12. Preheat the oven at 180°C, lower the middle layer, raise the fire, bake for 10 minutes, take out and sprinkle a little onion on the surface;

Steps 13 to 16

13. Then put it in the oven, and you'll see the color quickly, so put the toaster on top of the bread and continue baking for 10 minutes.

14. You can cook it in the oven.

15.

Handy cooking tips

　　2. use the after-oil method, start the dough process for about 20 minutes; then add butter (cut into small pieces), start the dough process for a second time; since I'm making whole wheat flour with high starch, there's no need to form that kind of pulling phase; 3. add fresh film, do the first fermentation, do it to about 2.5-3 times its original volume; (I'm doing the low-temperature fermentation in the refrigerator, use it overnight) 4. dig the dough, separate the air afterwards, roll it again for another 15 minutes; start the round, put the dough in a loose shape, put the dough on the surface and cook it on the surface, roll it up, that is, cut it quickly, put it in the direction of the dough, then connect it to the dough; 5. do the fermentation again, turn the dough in the oven, put it in the oven, put it in the oven, put it in the oven, put it in the oven, put it in the oven, put it in the oven, put it in the oven, put it in the oven, put it in the oven, put it in the oven, put it in the oven, put it in the oven, put it in the oven, put it in the oven, put it in the oven, put it in the oven, put it in the oven, put it in the oven, put it in the oven, put it in the oven.