Corn and Bacon Salad Buns

Corn and Bacon Salad Buns

1. Pour the flour into the basin, add salt and stir.

2. Take half of the water and pour it into the yeast to dissolve it. Pour into the flour and stir to boil.

3. Add the remaining water slowly.

4. And into dough.

5. Knead and beat until the thick film can be pulled out.

6. Add butter and knead well, continue to beat.

7. Until the smooth film can be pulled out.

8. Round the dough, cover it with plastic wrap, and leave it in a warm place to ferment.

9. Fermented to 2.5 times larger.

10. Take out the dough to fully exhaust.

11. Divide equally into 4 portions, roll round, cover with plastic wrap and proof for 15 minutes. (56 grams per serving)

12. Take a small dough, place it on the chopping board, and squeeze it with the palm of your hand.

13. Then use a rolling pin to roll into a thinner cake.

14. Place on a greased baking pan. (There is no oily paper, and a layer of oil is applied to increase the crispness of the bottom)

15. The corn kernels and pea kernels should be blanched in advance and let cool. Chop the bacon, put the salad dressing in a piping bag, and put the ketchup and eggs in a bowl.

16. Brush a layer of egg wash on the surface of the dough.

17. Brush another layer of tomato sauce.

18. Then sprinkle a layer of crumbled bacon.

19. Continue to sprinkle corn kernels and peas kernels.

20. Squeeze the salad dressing again.

21. Do everything in turn.

22. Put it in the oven to ferment for 30 minutes.

23. Preheat the oven to 170 degrees for 15 minutes.

24. Crispy bread is out!

25. The son said it was like a mini pizza.

Tips:

This recipe made exactly 4 of them. The bakeware comes with the 30-liter oven.
The dough is rolled out thin and the bottom is crispy.
The oven temperature is for reference only.