1. Pour high-gluten flour, low-gluten flour, water, eggs, caster sugar, milk powder, yeast, salt, and olive oil into a bread bucket and knead the dough.
2. Leave in a warm place to ferment to 2 times the size.
3. Take out the fermented dough, ventilate, divide into 6 equal parts, round and relax for 15 minutes.
4. Take a loose dough and roll it out into a rectangle. Spread a slice of cheese.
5. Spread another piece of bacon.
6. Slowly roll up from top to bottom. Squeeze tightly.
7. Cut it in the middle with a knife, but don't cut it off. Flip to the sides.
8. All the bread dough is ready and placed in the baking tray.
9. Ferment for the second time to double the size, brush the surface with egg liquid, sprinkle a few pieces of coriander, and bake the middle layer in the oven at 180 degrees for 20 minutes.
10. Baked, the surface is golden, the heart is soft, one bite down, the mouth is full of cheese.
Tips:1. The oven temperature and time are set according to the temperament of each oven.
2. You can also put your favorite in the middle, such as sliced ham and sausage.
