#aca烤明星大赛#bacon Scallion Cheese Roll
1.
The bread ingredients are ready, the bacon is cut into small pieces, the chives are minced
2.
Pour the milk and sugar into the bread bucket first, and then pour 20 grams of linseed oil. The other 5 grams of the ingredients are used for filling later.
3.
Pour in flour, milk powder, yeast
4.
Start the "kneading" program, knead the dough very moist, and pull out a thinner film; the dough is rounded and put in a bread bucket for basic fermentation. A damp cloth can be covered to prevent the dough from drying out.
5.
When the dough is 2.5 times its original size, dip your fingers in the flour and poke holes in the top of the dough without collapsing or shrinking. Fermentation is successful.
6.
Take out the dough, place it on the kneading mat, vent, knead and relax for 5 minutes, then roll it into a rectangular sheet with a thickness of about 3 mm
7.
Pour about 5 grams of linseed oil on the dough and spread it evenly by hand
8.
Sprinkle evenly with bacon and chopped shallots
9.
Roll from top to bottom into a roll, seal tightly
10.
Divide into 6 equal parts
11.
Put it in the mold with the incision facing upwards, and perform secondary fermentation in a warm and humid place
12.
When the dough is nearly twice the original size, sprinkle some sliced cheese strips on the surface; the oven starts to preheat 180 degrees
13.
Put it into the middle layer of the preheated oven, 180 degrees, up and down, 20 minutes
14.
It is tender on the outside and tender on the inside, so fragrant
15.
Bacon and chives are really fragrant
Tips:
The finished dough with flaxseed oil is yellower than the dough with butter or other oils. It looks good when you eat it;
The amount of milk should be adjusted according to the water absorption of the flour, it is best to reserve about 10 grams of milk, and continue to add it according to the condition of the dough;
The baking time and temperature are adjusted according to your own oven.
