Cooking Steps

1. 

   Step1:Put the flour, sugar, salt and milk powder into the mixing basin and mix well.

2. 

   Step2:Add yeast and egg white to the water.

3. 

   Step3:Pour the liquid into the mixing basin. Use the chef's mixing hook to make floccules.

4. 

   Step4:Put the mixing basin on the chef's machine. Turn on the 2nd gear and the noodles. When the dough becomes smooth and some gluten appears, add the softened butter. Continue the 2nd gear mixing until the expansion stage. Take out the dough and fold it out. Put it into a basin. Wrap it in a plastic bag. Put it in a warm place or in an oven. Turn on the fermentation function. Start the basic fermentation for about 60 minutes.

5. 

   Step5:When the dough is fermented to 22.5 times of the size, confirm the fermentation state with your fingers. Gently take out the dough from the basin, evenly divide it into 6 parts, roll them respectively, cover with plastic film, and ferment for 15 minutes in the middle.

6. 

   Step6:Cut bacon into two pieces. Roll the dough long. Put bacon on.

7. 

   Step7:Wrap the dough from the longer side up and down to form a column. Pinch the joint and the opening at both ends.

8. 

   Step8:After the transverse folding, cut the cut in the vertical direction on the folding edge with the cutting knife. The top is not cut.

9. 

   Step9:Put the cut up. Stand the dough up and put it in the bread mold. Then put the paper mold on the baking tray and put it into the oven. Turn on the fermentation function. Put a basin of hot water on the bottom layer. Start the final fermentation for about 50 minutes.

10. 

    Step10:After the bread embryo is fermented to twice the size, take out the baking tray. Preheat the oven at 220 ° C. brush the surface of the bread embryo with the egg liquid. Put the longitudinally cut half boiled egg in the middle. Squeeze a circle of salad dressing around it. Then put it in the middle of the oven. Bake at 200 ° C for 1215 minutes until the surface of the bread is obviously colored.