1. Put liquid, powder, sugar, salt, yeast in the bread bucket
2. After mixing into a smooth dough, add butter and knead to the expansion stage
3. Cover with a damp cloth and ferment to 2 times the size
4. After exhausting, divide into 6 parts and relax for 15 minutes
5. Take a dough and roll it out like the picture
6. Roll up from the short side
7. After folding left and right in half, cut in the middle
8. Then unfold it again and put it in the baking tray
9. Put a bowl of hot water in the oven for secondary fermentation
10. Spread half a slice of bacon, squeeze the salad dressing, tomato sauce, sprinkle with cheese and chives
11. Bake at 160°C for 23 minutes, put it in a fresh-keeping bag and keep it sealed after changing the temperature.
Tips:Soup: 15g high-gluten flour and 75g water are heated to a paste and refrigerate for 1 hour.
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