1. Put the ingredients except butter and bacon into the bucket, and turn on the chef's machine to stir the dough.

2. Add diced butter and knead into a complete dough.

3. Cut off a small piece of surface, gently pull it open and pull out a tough and transparent film.

4. Dice the bacon and fry it in the pan.

5. Use kitchen paper to absorb oil.

6. Rub the diced bacon into the dough.

7. Plastic reunion, put in the basin.

8. Ferment in a warm place to double the volume.

9. Take out the fermented dough and press it with a rolling pin to remove gas.

10. Divide the dough into three doughs, cover with plastic wrap and relax 10 minute.

1 1. Take a dough and roll it into an oval shape with a rolling pin.

12. Roll up from the short side, grow into strips, and cover with plastic wrap.

13. All three items are completed, and rub it again.

14. Braids.

Put the braid in the toast mold.

15. Put the toast mold into the oven and turn on the fermentation function, 38 degrees. Spray water or put a bowl of water in the oven and ferment until it is 8-9 minutes full.

16. After fermentation, sprinkle with fried bacon strips and shredded onion.

17. Squeeze salad dressing.

18. Sprinkle with black pepper.

19. Preheat the oven 190℃ and bake for 45 minutes. After the surface is colored, cover it with tin foil to prevent excessive coloring.