1. Prepare the materials used.
2. Put the dough materials except the butter into the mixing bucket of the chef's machine, knead the dough at level 1, and then turn to kneading at level 3.
3. Knead the dough until it is smooth and add softened butter. Turn to gear 3 to continue kneading after the butter is absorbed.
4. Knead the dough until it has good stretchability, take the dough out, and put it into a bowl.
5. COUSS smart oven CO-660A, select the fermentation program, set the temperature to 28 degrees, put it in the water box for humidification, and put the dough into the basic fermentation to about 2 times the size.
6. To make the filling: add crushed black pepper and salt to the softened butter beforehand, and mix well.
7. Add the diced bacon and shallots,
8. Mix well and set aside.
9. Take out the fermented dough and divide it into about 20g each after exhausting.
10. After the dough is rounded, arrange 3 pieces in a baking tray with a certain distance apart.
11. COUSS smart oven CO-660A, select the fermentation program, set the temperature to 38 degrees, put it in the water box for humidification, and put the baking tray into the fermentation to about 2 times the size.
12. Take out the fermented dough and brush the surface with a layer of milk liquid
13. Use a sharp knife to cut a cut about 1cm deep in the middle.
14. Put the finished filling into the cut.
15. Make all the dough.
16. CO-660A smart oven, select the double-layer baking mode, and preheat it up and down 180 degrees in advance, put the baking tray into the upper and lower layers, and bake for about 15 minutes until the bread is beautiful in color.
17. In the middle of the process, the coloring state can be seen to change the tray appropriately to achieve a better baking state.
18. After baking, place the bread on a grid and let it cool after it is out of the oven.
