Bacon Cheese Bun

Name: Bacon Cheese Bun
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 50g Rye flour; 190g Shimizu; 4g salt; 15g Sugar; 15g milk powder; 5g Dry yeast; 20g butter; 4 slices Bacon (filling); 200g Mozzarella cheese (filling); Some Low-gluten flour (for decoration)

by Alice Beard Potato Chips

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

5

Bacon said: Cheese (knowledge) is power.
Well, this sentence is my favorite sentence when I was in school, and also my favorite sentence after I became a foodie, because both knowledge and cheese will make people powerful! Haha~~
Well, cheese is also called cheese. Cheese is the Cantonese transliteration of cheese, so in fact, cheese=cheese~~Don’t be foolish to distinguish between cheese and cheese~~
This bread has grown grass for a long time, and finally pulled out, it is very refreshing inside! Make appropriate changes according to the original recipe, the taste is better~~

Bacon Cheese Bun

1. After the oil method, the dough is kneaded to the fully expanded stage and placed in a warm place for basic fermentation

2. When fermenting, prepare the filling, chop the mozzarella cheese and bacon, and set aside

3. The temperature is very good and the fermentation is very fast. Dip the dry powder with your fingers and poke the dough. The fermentation is complete if it does not shrink or collapse~~Lalala~~Poke the belly button for the dough~

4. Take out the fermented dough, ventilate, divide into eight portions, cover with plastic wrap and wake up at room temperature for 15 minutes~~Be patient~The middle proofing is very important for the bread~~very important~~very important~~en~the important things are said three All over~~

5. Roll out the proofed dough, wrap in an appropriate amount of fillings, and pinch tightly at the end

6. Wrap everything, close it down, and put it in a baking tray

7. Put a bowl of hot water in the oven, okay~ I put two bowls~~\(≧▽≦)/~Lalala Put the baking pan in the oven for secondary fermentation. If you ask me, the oven does not ferment. How to do? Well, there should always be a microwave oven at home, put a large bowl of boiling water in the microwave, stuff the baking tray in the microwave, and close the door tightly~~Of course, your baking tray is smaller than the inside diameter of your microwave oven~~

8. Take out the sent bread~
I found that the situation was wrong in the middle, so I changed the baking tray witty, otherwise it would be embarrassing~~
Sift an appropriate amount of low flour on the surface, use scissors to cut the surface of the bread, and pull the four corners around~Preheat the oven
190℃, 20min

9. Eat it while it's hot~~

Tips:
Here I will talk about what is the post-oil method~
The post-oil method is to put the bread ingredients in the kneading machine in the order of liquid first, then powder, except for the butter. When kneading reaches the expansion stage (that is, the dough can be pulled out of the film), then put the butter to continue the kneading process , Knead to the fully expanded stage, which is the legendary glove film~~