1. Put all the dough materials except butter into the cook machine, knead into a dough, add butter
2. Knead until the dough is fully expanded
3. Put it in a bread machine, and ferment the base to about twice as big
4. Take out the exhaust, divide into four parts, each about 105g, round and proof for 15 minutes
5. Take a portion of the dough and roll it out into slices slightly wider than the bacon and the same length as the bacon
6. Put bacon on the rolled dough
7. Another kind, put some salad dressing on it
8. Sprinkle with pork floss
9. Roll up and wrap tightly, pinch the joint tightly, and put it in the baking tray
10. Put it in a 38 degree oven, and finally ferment to about 2 times
11. Use scissors to cut at 40 degrees, do not cut, use your hands to separate the cut part from left to right and stretch it slightly.
12. Put into a preheated 180 degree oven, middle level, upper and lower fire, about 18 minutes
13. After baking, apply a layer of honey to moisturize while it's hot
14. carry out
Tips:For the first time, after the second round of the bread, it was reshaping. I was very worried. I forgot to take the picture of the key cut. Just use scissors to tilt 40 degrees and cut the middle of the dough with a knife. Don’t cut it.
