Si Kang materials:

Low gluten flour 190g, corn starch 20g, whole egg liquid 30g, salt 4g, fine sugar 14g, baking powder 8g, butter 50g, milk 57-65g, onion 180g, bacon 150g.

step

1, cut onion and bacon into pieces, put them in a non-stick pan, stir-fry over low heat, filter off oil and let them cool.

2. Mix all the powder, salt and sugar evenly.

3. Add the butter cut into small pieces and gently knead it into fine sand with your fingertips.

4. Add the egg liquid, cut it with a scraper and stir it simply.

5, add milk, don't add it all at once, cut it with a scraper and stir until there is no dry powder. Simply knead into a ball and avoid excessive kneading.

6. Put the dough on oiled paper, roll it into a rectangle, fold it in half, repeat it for three times, and roll it into a rectangle of about 1 1× 16 cm for the last time, and freeze it 1 hour.

7. Cut off the edge of the frozen dough (don't care about the face value), cut it into 6 parts, brush a layer of egg liquid on the surface, and roll a layer of cheese powder.

8. Bake in the oven 180℃ for 25-30 minutes, half of which is covered with tin foil, and then take out in the last two minutes, release the cheese slices and continue baking for 2 minutes.