Cooking Steps

1. 

   Step1:Yeast + milk together. Heat, melt and mi

2. 

   Step2:Butter melts (can be oven heated

3. 

   Step3:Mix together the flour, cream and egg (leave two for later use), salt, sugar and yeast milk. After kneading the gluten, add the melted butter and continue kneading until a thin film can be easily pulled out

4. 

   Step4:After rounding, put it into the oven for fermentation. When the dough is fermented to 2 or 2.5 times of its original value, it will be OK

5. 

   Step5:Take out the fermented dough, knead it back to its original size, i.e. after exhausting, divide it into table tennis sized preparations, and carry out the intermediate fermentation for 1015 minutes

6. 

   Step6:Take a dough that has been fermented. Roll it into an oval shape. Roll it down from the top. After rolling, roll it into a big and small dough. Roll it up from the small end

7. 

   Step7:The left hand rolls the dough down from the thick end. At the same time, the right hand keeps pulling the tip of the dough

8. 

   Step8:Put the rolled dough into the baking pan. Carry out the second fermentation. Ferment to twice the original size. Use a knife to cut it in the middle

9. 

   Step9:Take an egg and break it into liquid. Brush a layer of liquid egg on the bread. Put in the cheese bar

10. 

    Step10:Break up the remaining egg, add bacon and chopped green onion. Brush bacon and chopped green onion on the bread with egg liquid

11. 

    Step11:Put in the preheated oven. 150 degrees. Middle layer. Heat up and down for 25 minute