Practice: 1. Knead the above materials into a smooth dough that can be drawn into a film, then add 200g of diced bacon and knead for 5 minutes.
2. Ferment in a warm and humid place to double the size.
3. Divide into 4 pieces of dough, exhaust and knead for 20 minutes.
4. Take a piece of dough and roll it into the shape of a cow tongue.
5. Then roll it up and put it in toast box. All four pieces of dough are operated according to this method.
6, in a warm place, the second fermentation, eight points full.
7. Preheat the oven at 220 degrees and bake for 45 minutes.
8, demoulding and cooling. Tips for moistening and softening homemade toast: When the toast temperature drops to about 50 degrees, put it in the oven and cover the door ~