Bacon and cheese rolls and cornflakes

WHAT YOU NEED

Ingredients

Medium dough: 350 grams of flour
5 grams of yeast
210 grams of water
Main dough: 150 grams of bread flour
20 grams of Anja baking powder
60 grams of fine sugar
40 grams of egg
55 grams of water
40 grams of Anja butter
5 grams of salt
200 grams of chestnuts
8 pieces of cheese
16 slices of bacon
Masurilla cheese in moderation

How TO MADE Bacon and cheese rolls and cornflakes

Steps 1 to 4

1. After mixing the medium and the main dough and until the dough is fully expanded, after 30 minutes of standing, divide the dough into one portion, exhaust the dough, and divide it into 75 grams of dough, a total of six, then stir for 15 minutes; 2 portions: the dough after stirring is formed into a square, about 15 cm, then applied to the chestnut paste, cut five knives at the end 1/3 of the tail, rolled up and down, surrounded in a circle;

2. Turn on the oven fermentation function, 30 minutes, and put a cup of boiling water in the oven, for a second fermentation; 4 tablespoons of baking: dough finished with a second fermentation, brush the surface with egg juice, sprinkle a small amount of almond slices, heat 190, lower heat 170, medium, between 12-15 minutes.

3. Turn on the oven fermentation function for 30 minutes and put a cup of boiling water in the oven for a second fermentation;

4. The dough is aerated and divided into 60 grams of dough, eight in total, and then stirred for 15 minutes;

Steps 5 to 8

5. Forming: After loosening, the dough grows into a square, spread it over the cheese slices, then put two slices of bacon on it, then roll it up and cut it into three pieces; 3 times turn on the oven fermentation function for 30 minutes, and put a cup of boiling water in the oven for a second fermentation;

6. Baking: Dough that has been fermented twice, brushed with egg yolk, sprinkled with a small amount of masurilla cheese, set on fire 190, set on fire 170, medium, between 12 and 15 minutes.

7.

Handy cooking tips

　　In the recipe of general-shaped bread, some low-flour is used, but I prefer soft bread, so I don't usually make bread directly or add low-flour in the recipe.If you think this recipe is big, you can use half the amount, and it's very easy to use.For example, in this recipe, you can make a 450 gram toast, and the rest of the dough is made into a flowery bread, and the fermentation time and the baking time are well arranged.