Cooking Steps

1. 

   Step1:Main dough ingredients. Including 250g of high gluten flour, 25g of fine sugar, 2G of salt, 115g of milk, 1 egg, 3G of high sugar resistant yeast and 25g of butter.

2. 

   Step2:When the main dough material is rubbed to the full expansion stage by the post oil method, the tough glove film can be pulled out. High energy warning - this dough is high in moisture. It's not very suitable for hand kneading. It's recommended to knead it with a bread machine or a chef's machine. Even if you particularly like to challenge your own kneading technology, it is recommended to keep 510g milk. It depends on the water absorption of flour to decide whether to add it or not.

3. 

   Step3:The dough is round. The first fermentation is carried out in a warm place with the plastic wrap. The temperature is 28 ℃ for about 60 minutes.

4. 

   Step4:For the first time, prepare the stuffing material - 80g bacon and dice it. Stir fry it in a pan for a while and then serve it. In addition, prepare 60g honey red beans and a little tomato sauce.

5. 

   Step5:The dough is twice as big. Stick your fingers in the flour and poke holes. If it doesn't shrink or collapse, it means that the dough is finished.

6. 

   Step6:Take out the dough and roll it out. Divide into two parts. Knead them respectively. Cover with plastic wrap and leave for 15 minutes.

7. 

   Step7:Take a big dough and roll it into a rectangle.

8. 

   Step8:Brush tomato sauce and diced bacon on the dough. Leave about 2cm on one side and rub it thin.

9. 

   Step9:Roll up the dough carefully. Pinch it tightly.

10. 

    Step10:Cut into 6 equal parts. Put them into a six piece mold. The kitchen used here doesn't stick to the mold. It's good for demoulding.

11. 

    Step11:Take another big dough and divide it into 6 parts. Knead them respectively.

12. 

    Step12:Each dough is wrapped in 10 grams of red bean. Put into the paper mold and put into the six joint mold.

13. 

    Step13:Turn on the oven fermentation function. Put in the bread for the second fermentation. 38 degrees for about 40 minutes. Make it 1.5 to 2 times larger

14. 

    Step14:Take it out after the second hair. Brush the surface with milk or egg liquid. I used to wash milk or nothing.

15. 

    Step15:Put it in the middle layer of the oven which is preheated to 170 degrees. Heat up and down. Bake for about 22 minutes. The middle part is covered with tin paper to prevent over coloring or scorching.

16. 

    Step16:The bread is removed from the mold and moved to the cooling rack.

17. 

    Step17:Finished drawings. The rolls are soft and tender in color. Bacon is fragrant. The tissue of the small meal bag is soft and the filling is sweet. Breakfast is the same. It's sweet and salty for you. It's absolutely satisfying.