1. Mix the ingredients except butter.
2. Knead into a smooth dough.
3. After adding the butter, continue to knead until it expands and then put it in a warm place for a fermentation.
4. After one fermentation, exhaust air and relax for 15 minutes.
5. Divide the loosened dough into 60 grams each.
6. Take a dough and roll it into a tongue shape.
7. Put a piece of bacon on the dough.
8. Put another slice of breakfast cheese.
9. Then roll it up.
10. Use a sharp knife to do everything in two, don't cut the bottom.
11. Flip the cut side up in half.
12. Place in a warm place for the second fermentation.
13. After the second fermentation, the surface is brushed with egg liquid.
14. Put it into the preheated oven, middle layer, and heat up and down at 180 degrees for 20 minutes.
15. After baking, take it out and let it cool.
Tips:The amount of milk can be adjusted according to the water absorption of the flour, and it cannot be added all at once.
