Practice: 1, knead the above materials into a smooth dough that can be drawn into a film, then add 200g of diced bacon and knead for 5 minutes.
2. Put it in a warm and humid place and ferment it to twice the size.
3. Divide into 4 pieces of dough, exhaust and round and relax for 20 minutes.
4. Take a piece of dough and roll it into a cow tongue shape.
5, then roll up and put it into the toast box, and all four pieces of dough are operated according to this method.
6, in a warm place, the second fermentation, eight points full.
7. Preheat the oven for 220 degrees and bake for 45 minutes.
8, demoulding and cooling. (Tips for making homemade toast moist and soft: When the toast temperature drops to about 50 degrees, put it in the oven and cover the door ~