1. Ingredients: 500g high-gluten flour, 40g butter, 50g sugar, 2g salt, 20g milk powder, 6g yeast, 30g egg liquid, 280g water, appropriate amount of salad dressing,
2. A pack of bacon, appropriate amount of katsuobushi, appropriate amount of seaweed
3. In addition to the butter, pour all the dough ingredients into the cooker and stir evenly to form a smooth dough.
4. Add butter and knead until the expansion stage, that is, the film is formed.
5. Take out the kneaded dough and put it into a large bowl.
6. Put it in the oven for the first fermentation, and the fermentation will be twice as big.
7. The fermented dough is taken out and vented, and evenly cut into 12 small doughs. Knead the dough and let it relax for 15 minutes.
8. Take an appropriate amount of chopped bacon slices and wrap them in the dough.
9. Take three wrapped doughs and put them in paper film for the second fermentation.
10. Before entering the oven, brush with egg wash. Preheat the oven in advance. The quick heat file is 180°, about 15 minutes. Take out the toasted bread and sprinkle it with katsuobushi, seaweed, and salad dressing for decoration.
Tips:Tips:
1. Do not pour out the remaining egg liquid, it can be used to brush the surface of the dough when it enters the oven later.
2. Divide the weight of small portions of dough according to the size of the paper film you bought.
