#the 4th Baking Contest and is Love to Eat Festival#bacon Bread
1.
Mix high-gluten flour, water, sugar, and yeast together.
2.
Knead until the tendons appear slightly.
3.
Then add olive oil and continue to knead until the film is formed.
4.
Shape it again and put it in the oven to proof.
5.
This time I wake up a little bit dry, but the organization is still good.
6.
Knead the dough again, let it out, and roll it out until the dough is thin.
7.
Put the bacon on top of the dough respectively.
8.
After sealing the mouth, trim until the dough is neatly rolled.
9.
Put a piece of baking paper in the baking tray.
10.
Divide the dough and place it on a plate.
11.
Continue to put it in the oven for a second proofing. When proofing, you can put a bowl of water.
12.
After proofing, use a little parsley and egg liquid to decorate the surface.
13.
Re-enter the oven at 170 degrees and bake for 20 minutes.
14.
The picture shows the baked look.
15.
Let it cool slightly and it can be sealed and stored.
Tips:
The baking temperature and time are adjusted according to the actual situation. The temper of each oven is different.
