foodstuff

Dough part:

Japanese-style 33 toast powder 330g

3 grams of salt

40 grams of fine sugar

50 grams of whole egg liquid

Milk powder10g

Milk110g (increase or decrease as appropriate according to the water absorption of flour)

80 grams of whipped cream

3 grams of high-sugar tolerant yeast

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

Stuffing 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 mix well. Knead them to a thick film in the fourth gear, and use a little water for yeast.

Melt it and pour it into the chef's machine, knead it until it is completely absorbed by the dough, add coconut oil to knead it for five steps until it comes out of the glove film, put it in the oven, and ferment it at 28 degrees to twice its size.

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

3. Take the unsmooth side of the dough and roll it down into a cow tongue. Pick up the upper part of the cow tongue and turn it over. The bottom part will be harvested in a straight line with your fingers, and the upper part will be pulled up. Put a piece of bacon and roll it up. 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 with the cut surface facing upwards, and press the dough embryo properly by hand to make the embryo.

Be obedient in the paper tray.

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

6. Put it into a preheated oven, fire it 180 degrees, bake it for 25 minutes, and take it out.