Material: (8 pieces can be made)

250g gluten flour, milk powder 15g, 35g sugar, 3g salt, 7.5g fresh yeast, 35g milk 150g egg liquid, 25g butter, 8 slices of cheese, 4 slices of bacon, Parmesan cheese powder and golden cheese powder (mixed).

Steps:

1, all materials except butter and salt are put into the chef and stirred until the thick film is uniform, then butter and salt are added and stirred until the thin film is uniform.

2. Basic fermentation at 28℃ for 50 minutes. In the meantime, fry the bacon for later use.

3. The dough is inverted, divided into 8 small doughs on average, and relaxed at room temperature 15 minutes.

4. Roll the dough into a cow tongue, turn it over, put cheese slices and bacon, roll it up and pinch it. Wet the kitchen paper, roll the wet kitchen paper on the dough surface, and then roll it in the mixed powder of two kinds of cheese.

5, the temperature is 35°C and the humidity is 75, and the second hair is 35-40 minutes, and the bag is taken out.

6. Preheat the open-hearth oven to ignite 180 to ignite 190, bake 14 minutes, and steam for 5 seconds if possible.