500 grams of high-gluten flour and 80 grams of sugar.

5 grams of salt and 6 grams of dry yeast.

20g milk powder and 50g eggs.

Butter100g water 250g

Three slices of bacon and two slices of cheese.

Appropriate amount of sweet pepper powder and salad dressing

Proper amount of dried parsley

The practice of Hungarian bacon bread

Step 1

Mix the dry and wet materials together.

Second step

Stir until smooth, add butter and stir until the dough opens a smooth mask.

Third step

Fermentation at room temperature of 30℃ for 60 minutes.

Fourth step

Divide the fermented dough into 60g pieces, knead and relax for15min.

Step five

Roll out the dough.

Step 6

Add bacon slices and cheese and roll into a tube.

Step 7

Covered with sweet pepper powder.

Step 8

Cut a knife. Ferment at 30℃ and 75% humidity for 50 minutes.

Step 9

Squeeze the salad dressing on the fermented surface.

Step 10

The oven temperature is 190℃, 180℃, 12 minutes. After baking, sprinkle dried parsley on the salad dressing.