Garland Bread
1.
In addition to salt, butter and cocoa powder, put the ingredients in a bread machine and knead until they are expanded.
2.
Then wrap in butter and salt and knead until smooth.
3.
Pull out the film, wrap it with plastic wrap, and ferment to 2 times the size.
4.
Poke a small hole in the fermented dough without rebounding or shrinking, which means that the fermentation is complete.
5.
The dough is taken out and flattened to exhaust.
6.
Divide the dough into 8 portions, cover with plastic wrap for 10 minutes to proof, then take a dough again, press it to exhaust, and round it.
7.
Dip full of sesame seeds, there are 4 without sesame seeds.
8.
Put it in the mold.
9.
Put in the oven and select the fermentation function for the second round, and put a bowl of hot water.
10.
Fermentation 1.5-2 times the size of the oven, the lower and upper heat is 180℃, preheat for 10 minutes, and bake for 20 minutes.
11.
Bring it out of the oven and let it cool for a while, unmold, and cut in the middle of the bread with a knife, do not cut.
12.
Fry the bacon in a low heat in a pan, cut into small pieces, and cut tomatoes and lettuce into small pieces.
13.
Bacon, tomatoes and lettuce are in the middle of the bread.