1. Ingredients: 1g of high-gluten flour, 5g of low-gluten flour, 5g of eggs, 35g of milk, 2g of fine sugar, 2g of fine salt, 3g of yeast, 15g of butter, 3 strips of bacon, appropriate amount of salad dressing, appropriate amount of chopped green onion and a little egg liquid.

2. Stir all the ingredients except butter.

3. When the slightly thick and rough film can be pulled out, wrap it in soft butter and continue beating.

4. Stir until you can pull out the film and take it out.

5. Knead the dough slightly into a circle and cover it with plastic wrap for the first fermentation.

6. After fermentation, divide 5 grams of dough into small circles, cover with plastic wrap and relax for five minutes.

7. Relax well. Use a rolling pin to make an oval shape.

8. Roll it out and spread it on the baking tray at a distance.

9. Put the baking tray in the oven, put a pot of hot water under it, close the oven door and conduct the second fermentation without firing.

1. After fermentation, take it out and brush the surface with egg liquid.

11. Spread half a bacon.

12. Then evenly extrude the salad dressing.

13. Sprinkle some chopped green onion at last.

14. preheat the oven to 18 degrees and bake in the middle layer for 15 minutes.

15. Bake until the surface is golden yellow.