1. Put bread flour, cake flour, yeast, sugar, salt, eggs, and water into the bread bucket
2. Start the "kneading" program, and when the dough is smooth, add softened butter
3. Continue to knead the dough, you can knead out a transparent film, round it, and carry out basic fermentation. I used the two procedures of Baicui IMIX, 40 minutes in total, and the glove film can be produced
4. When the dough is 2.5 times the original, use your fingers to dip the flour into the top to poke a hole without collapsing or shrinking, and the fermentation is successful
5. Take out the dough, place it on the table, divide it into 12 equal parts after venting, knead and relax for 10 minutes
6. Hormel classic fine meat bacon is divided into two from the middle
7. Take one of the small doughs, roll them into a beef tongue shape, and place the bacon on top
8. Roll into a roll, close the mouth and pinch tightly
9. The other small doughs are processed in sequence, put into molds separately, covered with plastic wrap, and then fermented for the second time.
10. When the dough has doubled in size, brush the surface with egg wash and sprinkle with a layer of cheese powder. At this time, the oven starts to preheat 180 degrees
11. Put it in the preheated oven, 180 degrees, 20 minutes for the middle layer, after coloring, you can cover with a layer of tin foil to prevent the color from being too heavy. If you like deep color and thick skin, you can omit the tin foil.
12. After being out of the oven, let it cool on a drying rack and eat
13. The organization is very good, with a strong aroma of bacon
14. A pinch, it can rebound very well
Tips:In order to match the taste of bacon, more salt is added, so this small bread is slightly salty; the amount of water is adjusted according to the water absorption rate of the flour used at home; adding some cake flour can make the bread softer.
