1. In addition to butter, knead the ingredients into a smooth dough,
2. Then add butter to knead the raw materials to the expansion stage of the film.
3. The kneaded dough begins to ferment for the first time.
4. During the dough fermentation process, fry the bacon, cut into small pieces, and mix with the mozzarella cheese.
5. The dough rises to twice its size.
6. Exhaust, divide into 8 parts, about 67-68 g/part, relax for 15 minutes.
7. Take 1 part of the dough, flatten it, and take 1 part of the filling (25 grams of Masu, half a slice of fried bacon).
8. wrap up.
9. Place it in the baking dish with the mouth down.
10. Ferment for the second time to double the size, sprinkle flour, and cut the cross with scissors.
11. Widen the opening.
12. Bake in the preheated oven.
Tips:Ingredients: water 190 grams sugar 15 grams salt 4 grams high powder 240 grams whole wheat flour 60 grams milk powder 15 grams yeast 3 grams butter 20 grams Filling: 200 grams of mozzarella cheese 4 slices of bacon Baking: ACA GT400 oven middle and lower layer, top tube 190 degrees, down tube 180 degrees for 20 minutes (adjust according to your own oven)
1. Personally, I prefer to make the opening wider. The flow of cheese is more like lava.
