Cooking Steps

1. 

   Step1:Polish species: 75g milk, 50g rye flour, 25g high gluten flour and 1g yeast powder.

2. 

   Step2:Stir well with chopsticks. Cover with plastic wrap. Ferment overnight in the refrigerator. Take it out in advance the next day.

3. 

   Step3:Prepare the dough. Put the dough and the fermented Polish seeds into the cook barrel. Then add the yeast powder.

4. 

   Step4:Put the chef's noodle barrel into the machine. Start the first gear. Knead the noodle for 10 minutes. Then add the butter softened at room temperature. Start the chef's machine again. Turn the button to the second gear. Knead for 20 minutes. After 20 minutes, there is already a glove film that is not easy to break.

5. 

   Step5:Take out the dough and knead it. It can be fermented.

6. 

   Step6:The fermented dough is divided into 8 equal parts. . cover with plastic wrap and relax for 20 minutes.

7. 

   Step7:Take a piece of dough and roll it with a rolling pin to break the bubbles.

8. 

   Step8:Roll it up and down. Close it up and pinch it down.

9. 

   Step9:Roll them in turn. Put them into the mould. Put them into the oven for fermentation. When it's cold, put a cup of boiling water in it. Keep the humidity of the bread embryo. Ferment until it's 9 minutes full.

10. 

    Step10:Brush the fermented bread embryo with whole egg liquid.

11. 

    Step11:Sprinkle with chopped bacon. Squeeze in salad dressing. Tomato sauce. Sprinkle with chopped green onion.

12. 

    Step12:Put the baking mesh into the middle layer of the oven. Bake the upper and lower tubes at 175 ℃ for 20 minutes. Observe the coloring condition. Immediately add a piece of tin paper to the coloring. (the specific temperature and time shall be determined according to the performance of the oven

13. 

    Step13:Wear insulating gloves and take out the mold. Demould while hot. Perfect.

14. 

    Step14:Sweet, soft and delicious breakfast bag.

15. 

    Step15:Balanced nutrition.