Cooking Steps

1. 

   Step1:1. One day in advance, put the materials of [Polish species] into the container and stir until they are fermented in a dry powder free greenhouse for one hour. There are small pores in the container and they are fermented overnight in the refrigerator. 2. [scald species] put the materials into the container and mix them evenly into dough and cool them for standby. 3. Put all the materials of [main dough] into the mixing barrel except butter. Then put Polish species and scald species into the mixing doug

2. 

   Step2:Knead till the expansion stage, put butter into the oven and knead out the glove film. Put it into the oven for the first time for 28 ℃ and 1 hour fermentatio

3. 

   Step3:Make it twice as big. Divide it into 6 equal small dosage pieces and knead them. Cover with plastic wrap and relax for 15 minutes

4. 

   Step4:After relaxing, roll it into a tongue shape. Put bacon and cheese in it

5. 

   Step5:Roll up and dow

6. 

   Step6:Cut it from the middle and don't cut it off. Let's go into the oven for a second time and ferment it for 31 degrees and 50 minutes. It will be twice as big

7. 

   Step7:Brush with milk. Squeeze in salad dressing. Sprinkle with scallion. Preheat the oven for 170 ° 25 minutes

8. 

   Step8:Finished produc

9. 

   Step9:Finished produc

10. 

    Step10:Finished produc

11. 

    Step11:Finished produc