1. 35g of high-gluten flour, 42g of fine sugar, 42g of egg liquid, 4g of salt, 4g of instant yeast, 12g of milk powder, 17g of water, 4g of unsalted butter and 2 slices of bacon. No oil in the pan, add bacon and fry until cooked. Use kitchen paper to absorb excess oil and cut it into cubes for later use.

2. Put all the dough materials except butter into the bread barrel, start the dough kneading program, knead the dough until the surface is smooth, and draw out a thick film. Add softened butter, start the dough kneading program again, and pour the diced bacon into the bread machine barrel after the dough is completely kneaded.

3. Start the dough mixing program. After about 1-2 minutes, the bacon is completely kneaded into the dough and the dough is finished.

4. Carry out basic fermentation to 2.5 times the size.

5. Take out the fermented dough and press it to expel the air from the dough.

6. Divide evenly into three equal parts and relax for 15 minutes.

7. Roll a portion of dough into an oval shape.

8. Fold the upper and lower ends in half after turning over.

9. Fold three portions of dough in turn and relax for 15 minutes.

1. Roll it out again.

11. Turn over and roll up.

12, discharged in the bread machine barrel.

13, enter the final fermentation to 8 minutes, brush the egg liquid.

14. Start the baking program, and after 4 minutes, finish baking, take out the mold and let it cool.