1. Add milk, eggs, sugar, 4 grams of salt, flour, milk powder, and yeast to the bread bucket in turn to start the dough mixing program.
2. After 15 minutes, add 30 grams of softened butter and mix for another 15 minutes to check that the dough has reached the expansion stage. At this time, cover the dough at room temperature for fermentation
3. The dough grows to 2 to 2.5 times the size, and the flour will be successfully fermented if the flour is sticky by hand.
4. After the dough is vented, divide it into 7 equal parts, and let the plastic wrap with a round lid to relax for 15 minutes
5. Take a portion of the dough to clear the air again and press it into an oval shape
6. Press into the bacon slices on the surface
7. Prepare everything one by one, place it on a baking tray lined with greased paper, cover with plastic wrap and put it in the oven, and carry out secondary fermentation at room temperature
8. Put corn kernels, chives and bacon in a bowl, add 1 g of salt, 3 g of melted butter, and black pepper, mix well and set aside
9. When the bread embryo is twice as large, brush the surface with egg liquid, sprinkle with the ingredients of step 8, and then spread cheese cubes
10. Finally squeeze the salad dressing
11. Put it into the preheated oven on the second floor, heat up to 185 degrees, lower the heat to 180 degrees, heat and bake for about 22 minutes
Tips:1. Fermentation in low temperature places should be placed in a warm place, the temperature of the first batch is about 28 degrees, and the temperature of the second batch is about 38 degrees. If you don't cover the plastic wrap, keep a certain humidity.
2. The baking time and temperature are for reference only, and you need to adjust them according to your own oven.
