1, first melt the yeast with warm water, add high-gluten flour, white sugar, eggs, etc. and stir well.

2. After the dough is mixed, knead the fascia and knead it into a smooth dough (generally using a dough mixer).

3. Take out the dough and divide it into 1 80g/piece, pick up a small piece of dough and knead it into strips with the length of1meter.

4, after three times of kneading, molding, and then put it into a baking tray, and the bottom of the baking tray is coated with a layer of butter in advance.

5. Put the formed bread dough into a fermentation box at a proper temperature for fermentation.

6. The dough can be twice as big as it used to be, and the inside of the dough presents a wiredrawn honeycomb.

7. After the fermentation, put it into the oven, adjust the baking temperature, and bake for 40 minutes with the top fire 160℃ and the bottom fire 156℃.

8. Immediately after being baked, move to the baking net to cool.

1. Step 1: Beat the dough first

2. Step 2: Prepare cheese seasoning powder, bacon stuffing and dough oil while the dough is fermented.

3. Step 3: Divide the dough and wrap it in mozzarella cheese; Combined dough and stuffing

Step 4: Bake, let it cool a little, and you can eat it.

5. Mix all the dough materials except flour (the green leaves in the liquid are fresh oregano leaves, and I added some dried thyme).

6. Pour the flour into the liquid, stir it into snowflake shape and let it stand for half an hour.

7. Beat the dough to the expansion stage.

8. After dough shaping, the basic fermentation is twice as large.

9. Divide the dough into 36 portions. I weighed it, and it is almost 30 grams per dough.

10. Take small dough, wrap it in mozzarella cheese, close it, and put it down.

1 1. Cover the dough with cheese and let it stand for 20 minutes.

12. When the dough is fermented, you can start preparing bacon stuffing: roughly chop the bacon; Stir-fried oil (the bacon I bought at Maidelong was disgusting, and there was no oil. The bacon was almost burnt and there was no oil! ）； Chop up the oily tomatoes.

13. Mix chopped green onion, oily tomato, fried bacon, black olive with salt water and fresh oregano leaves.

14. Three prepared ingredients: bacon stuffing.

15. Cheese seasoning powder: Mix two whole bottles of Kraft cheese powder, fresh oregano leaves, freshly ground colored peppers, thyme and ginger powder with a cooking machine (because there are fresh oregano leaves in it, the cheese powder beaten by a blender is green. )

16. bacon oil+melted butter (I think the amount of butter is a little too much. For me, 70 grams of butter is enough for these dough, maybe 60 grams is enough)

17. Spread bacon stuffing at the bottom of the hollow mold first.

18. Take a portion of dough wrapped with cheese stuffing and roll it in oil.

19. Roll the dough in the cheese dressing powder again.

20. Discharge the processed dough into the bottom of the mold, not too crowded.

2 1. spread bacon stuffing on the first layer of dough.

22. The dough discharged into the second and third layers should not be too full, let alone higher than the mold; Final fermentation

23. Degree, ground floor, about 30 minutes.

24. Take out the inverted buckle after baking.