Qiangli flour

450 grams

refined sugar

72 grams

yeast

4 grams

milk powder

12g

water

240 grams

Eggs (of hens)

50 grams

Cream that can be thickened to make whipped cream

40 grams

butter

48 grams

yeast

60 grams

Hot seed dough

48 grams

condiments

pepper

Proper amount

Mozzarella cheese

Proper amount

bacon

Proper amount

salad sauce

Proper amount

step

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

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

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

4.4. When the dough surface is smooth and rough film can be pulled out, add butter;

5.5, until the dough is evenly stirred, taking out and fermenting for 25 minutes; ;

6.6. Divide into 80g pieces of dough and ferment in the middle10min;

7.7. 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;

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

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

10. 10, baking in Depp oven at 185℃ 16 minutes;

1 1. Hungarian bacon bread

12. Hungarian bacon bread

skill

Tips:

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;