Ingredients: high flour 550 | sugar 50 | salt 6 | one egg | whipped cream 20 | milk 160 | water 175 | fresh yeast 18 | butter 35.

Decoration: 12 slices of bacon, 6 slices of cheese, shredded cheese, tomato sauce, salad dressing, corn kernels, green peppers and onions.

Exercise:

1. Punch out some dough materials with glove film and put them in the fermentation box. When the temperature is 36 and the humidity is 85, the dough is fermented to twice the size, divided into 6 parts on average, kneaded and relaxed for 20 minutes.

2. Roll the loosened dough into a rectangle, spread with slices of cheese and bacon, roll it up and knead it, and put it in toast box in two.

3. The second fermentation temperature is 38, the humidity is 95, and the fermentation lasts for 9 minutes. Sprinkle with shredded cheese, corn kernels, onions and green peppers, and squeeze in tomato sauce and salad dressing.

4. Oven air furnace mode, the total baking time from 160 degrees to 130 degrees is 30 minutes.