1. Mix other bread materials except butter evenly, knead it into a smooth dough, which can pull out a thicker film, add butter and knead to the expansion stage, cover with plastic wrap and leave it in a warm place to ferment to 2.5 times its size.
2. Fry the bacon in a frying pan and serve.
3. Wash cucumbers, wipe dry, add a little salt and white vinegar to marinate for preparation.
4. Beat the eggs with appropriate amount of salt, put them in a frying pan and fry them into a thick omelet. You can also fry them into omelets. Cut into strips and set aside.
5. Wash the carrots, peel them, fry them in a frying pan, and set aside.
6. Take out the fermented dough, knead it round after exhausting, cover with plastic wrap and relax for 15 minutes.
7. The dough is loose, sprinkle a little dry flour on the countertop, and slowly roll it into a rectangle about the size of a baking pan. Put it in a baking tray and pierce some small holes with a fork to prevent it from bulging during baking.
8. Cover with plastic wrap and carry out the final fermentation.
9. When the dough is soft to the touch and thickened obviously, put it in the preheated oven at 180 degrees, the upper and lower heat, the middle layer, and bake for 10 minutes. When it is out of the oven to dry until there is a little residual temperature, place the bottom of the bread up, and cut a few strokes about 3 cm apart, but do not cut through.
10. Put a piece of plastic wrap under the bread, and put an appropriate amount of salad dressing on the side facing up.
11. Put a piece of sushi nori. Press lightly to make the seaweed cling to the bread.
12. Take an appropriate amount of the prepared sushi material and place it in the middle of the seaweed, roll it tightly, wrap it tightly with plastic wrap, and put it in the refrigerator to freeze for one hour.
13. After refrigerating, take it out and cut into thick slices.
14. Finished product.
