food

Dough part:

Japanese-style 33 toast powder 330g

3 grams of salt

40 grams of fine sugar

50g whole egg liquid

Milk powder 10g

Milk 1 10g (increase or decrease as appropriate according to the water absorption of flour)

80 grams whipped cream

3 grams of high-sugar tolerant yeast

Coconut oil 25g (butter can be used instead).

Filler and decoration

Bacon six strips

Appropriate amount of tomato sauce and salad dressing

step

1. Except yeast and coconut oil, pour other ingredients into the second gear of the chef's machine and stir well. In the fourth stage, knead them into thick films, and use a little water for yeast.

After melting, pour it into the chef's machine and knead it until it is completely absorbed by the dough. Add coconut oil and knead it for five steps until it leaves the glove film. Put it in the oven and ferment it at 28 degrees to double its size.

2. Beat the dough evenly and exhaust, divide it into 6 parts, shape and knead it evenly, cover it with plastic wrap and relax for 10 minute.

3. Take the unsmooth side of the dough and roll it down into a beef tongue. Pick up the upper part of the ox tongue and turn it over. The lower part will be harvested in a straight line with your fingers and the upper part will be pulled up. Roll up a piece of bacon. Be sure to roll it tightly.

4. Cut the rolled dough embryo from the middle with a knife, put it in a boat-shaped paper tray, and press the dough embryo by hand to make it into an embryo.

Be obedient in the paper tray.

5. All embryos are ready for secondary fermentation, the fermentation temperature is set at 35 degrees, the fermentation is twice as large, and ketchup and salad dressing are squeezed on the surface at will.

6. Put it in a preheated oven and bake at 180 degrees for 25 minutes, then take it out.