Formula: 450g high-gluten flour, 72g fine sugar, 4g salt, 4g yeast, 12g milk powder, 240g water?

50g of eggs, 40g of whipped cream, 48g of butter, 60g of dough, 48g of scalded seed dough,

Appropriate amount of red pepper powder, mozzarella cheese, bacon and salad dressing.

Making:

1. Put the high-gluten flour, fine sugar, yeast, milk powder and salt into a stirring container and mix them evenly;

2. Add water, whipped cream and eggs and stir until there is no dry powder;

3. Add the old flour and hot seed dough and continue to stir;

4. Stir until the dough surface is smooth, and you can pull out the rough film and add butter;

5. Take out the dough until the mixing stage is completed, and basically ferment for 25 minutes; ;

6. Divide into 80g dough and ferment for10min;

7. Take it out and start shaping, roll it into strips, turn it over, put a piece of bacon, sprinkle mozzarella cheese on the bacon, and roll it into a tube;

8. Cover the dough with red pepper powder and put it into fermentation for 55 minutes; ;

9. After fermentation, cut a knife on the bread with a knife and squeeze it into the salad dressing;

10, oven 185 degree baking, baking16 min;

Tips for baking recipes:

1. Old dough and scalded dough need to be prepared one day in advance. If not, appropriately increase the amount of yeast and reduce the amount of flour;

2. Different brands of flour have different water absorbability, so it should be adjusted as appropriate;