# Fourth Baking Contest and is Love to Eat Festival# Cheese, Bacon and Brown Wheat Buns
1.
First add milk, eggs, water, then salt, sugar diagonally, add high-flour, brown wheat flour, milk powder, and put yeast on top
2.
After kneading, add softened butter
3.
Knead to the expansion stage
4.
Carry out basic fermentation and ferment to 2 times the size (you just need to poke your fingers without retracting)
5.
Take out the dough and knead it evenly and divide it into 9 small doses. Cover with plastic wrap and let it rest for 15 minutes.
6.
Take out the bacon and cut into 3 sections (a long one, I used 6 long strips in total, cut into 18 sections)
7.
Roll out the loose dough into a long piece of dough with 2 pieces of bacon on top
8.
Roll up from top to bottom, close the bottom and pinch, cut in the middle, don’t break
9.
Turn it over to look like the picture, put it in the bread tray
10.
After everything is done, put it in the oven for 2 fermentations, put a pot of hot water at the bottom of the oven, brush a layer of egg liquid on the surface of the fermented dough, and sprinkle with mozzarella cheese on it
11.
Preheat the oven in advance, 170 degrees, 25 minutes for the middle level, it’s out of the oven
Tips:
The baking time and temperature of the bread need to be adjusted according to your own oven.
The choice of bacon is also very particular. The high-quality bacon has a bright color, and the lean part is bright red and slightly dark red in color. The fat is partially transparent or milky white. There are no spots on the surface of the bacon.
Wipe off the surface of the bacon with your hands. The surface is dry and free of mucus. Press with your fingers, you can feel the meat is firm and elastic. If the meat is soft and not elastic, do not buy it.
High-quality bacon has the bacon-like flavor of bacon. If it has rancidity or other peculiar smells, it is spoiled or defective.
The shelf life of bacon is not very long, so it should be kept refrigerated and eaten as soon as possible after opening the bag.
