1. The dough made in the morning was kneaded in the bread machine for 1 hour, and then put in the refrigerator to ferment. Knead the dough at around 5 o'clock in the evening, divide it into 50 grams each and knead it evenly. Wake up for 15 minutes after kneading.
2. Roll the proofed dough into a rectangle.
3. Spread half a root of bacon on the dough (the bacon is divided into two pieces).
4. Spread half of the cheese slices, and cut the cheese slices into two.
5. Roll up, pinch the edges tightly.
6. After the roll is finished, set the shape for a while.
7. Everything is two with a knife, but be careful not to cut it off.
8. After being cut, spread it out flat.
9. Put it in a bread tray and ferment.
10. Put it in the oven to ferment for 40 minutes. (Oven fermentation function adds a bowl of hot water to maintain temperature and humidity).
11. Ferment and coat with egg liquid.
12. Preheat the oven for 10 minutes, and then put the egg-coated bread in the oven.
13. Bake in the oven at 180 degrees for 18 minutes.
Tips:After the yogurt is made, it must be passivated in the refrigerator to the thickness of old Beijing yogurt.
Frozen yeast dough tastes better.
