Cooking Steps

1. 

   Step1:Weigh the high gluten flour and milk powder togethe

2. 

   Step2:Liquid mixtur

3. 

   Step3:First, pour the yeast into the water. Stir and melt. Then pour in the sugar and mix. Pour in the milk and egg liquid in turn. Stir well and pour into high gluten powder. Knead into dough.

4. 

   Step4:Flatten the dough. Put in the butter. Knead until butter is blended into the dough. Add salt. Knead until it is even and salt free.

5. 

   Step5:Knead it into a ball. There is no powder on the hand and the chopping board.

6. 

   Step6:Stretch first, beat, fold in half, mouth down, then stretch, beat, repeatedly fall out of the dough surface with bubbles.

7. 

   Step7:Fall into this state. It's O

8. 

   Step8:After leaving the film, knead until it is round, put it into a basin, and cover with the plastic wrap. Put it into a 35 degree fermenter. Ferment for one hour. (if there is no fermentation tank, it can be fermented at room temperature for a long time, twice as large as dough

9. 

   Step9:Ferment to two times the size of the dough. Just poke a hole with your finger and don't shrink back

10. 

    Step10:Roll the dough with a rolling pin. Exhaus

11. 

    Step11:A small dosage divided into 80g pieces. Then round it by han

12. 

    Step12:Shape it into an oval shape. Put it in the baking tray. Put it in the fermentation oven. Ferment for half an hour. Put a bowl of hot water on the side. There's no plastic wrap her

13. 

    Step13:Second fermentation to twice the size. Brush a layer of mayonnaise. Sprinkle with bacon and corn. Drizzle with salad dressing. Leave the onion as you like

14. 

    Step14:L oven 180 degrees. Preheat for 5 minutes and put in bread. Middle layer. Bake for 20-25 minute