1. Prepare the materials used. Knead the middle kind of material until the dough is smooth and put it in the refrigerator overnight (about 17 hours).
2. Tear small pieces of the medium type dough into the mixing bucket of the chef's machine, add the main dough ingredients except butter, turn on the 1st gear and knead until it is clumped, and then turn to the 3rd gear for kneading.
3. When the dough is smooth, add butter, low speed until the butter is absorbed, and then turn to gear 3 to continue kneading.
4. When the dough is kneaded to the expansion stage, it has better stretchability.
5. Divide the kneaded dough into 8 equal parts, knead it round and let it stand for 20 minutes.
6. Take the awake dough, flatten it after exhausting, and press it into a greased baking bowl.
7. After all the dough is ready, continue to proof it at room temperature for 15 minutes.
8. Pierce some small holes at the bottom of the awake dough, beat an egg in the middle of the dough, sprinkle cheese and bacon on the surface, and sprinkle a small amount of spices.
9. Preheat the oven at 190 degrees in advance, put the baking tray into the middle layer, and bake for about 20 minutes.
Tips:1. Because the water absorption of each flour is different, do not add liquid at one time, adjust appropriately according to the state of the dough.
2. The baking temperature and time are for reference only, please adjust appropriately according to the temperature performance of each oven and each person's preference. If you like soft-boiled eggs, you can shorten the baking time by a few minutes.
