1. Prepare all materials. Cut cheese into small pieces; cut bacon into small pieces and stir-fry until fragrant. Use kitchen paper to absorb excess oil for later use.
2. Put the dough materials except butter into the mixing bucket of the cook machine. Turn on the 1st gear to knead the dough and then turn to the 3rd gear to knead the dough.
3. When the dough is smooth, add butter and continue kneading. It is better to stretch to the complete stage.
4. Add bacon and cheese, knead slightly, take out the whole circle and put it in a bowl.
5. In the fermentation tank, select 28 degrees, set the time to 1 hour, and perform basic fermentation to about 2 times the size.
6. The fermented dough is taken out and vented. After rounding, cover with plastic wrap and relax for 15 minutes.
7. Roll the awake dough into a sheet shape, turn it over, fold it left and right to the middle, roll it flat and roll it tightly from top to bottom, and pinch the joint with the mouth facing down.
8. 3 portions of dough are prepared and put into CM-722 toast box.
9. Fermentation box, select 38 degrees, ferment to about 9 minutes full.
10. For the electric oven, select the upper heat of 150 degrees, the lower heat of 190 degrees, put it into the lower grill after preheating, and bake for about 35 minutes.
11. After the toast is baked, immediately demould it to the grid and let it cool. The mold is not sticky at all, and the coloring of the toast is great.
Tips:1. Due to the different water absorption of different flours, do not add liquid all at once, please adjust appropriately according to the state of dough.
2. When kneading the dough, wait until the dough is basically kneaded before adding bacon and other auxiliary materials, so as not to affect the formation of gluten. Knead it evenly after adding it, otherwise over-mixing will destroy the gluten of the dough.
3. Using different molds, the baking temperature and time will be different.
4. The baking temperature and time are for reference only, please adjust appropriately according to the oven temperature performance.
