Cooking Steps

1. 

   Step1:First of all, make the soup, seed the soup and mix the ingredients evenly. Heat the soup over a low heat until it is thick and sour milk like. Turn off the heat and refrigerate it for 12 hours. If you need it urgently, it can also be used immediately after it is coole

2. 

   Step2:Then knead the main dough material to the expansion stage except butter. Add softened butter and knead until the thick film with toughness can be pulled out

3. 

   Step3:Ferment to twice the siz

4. 

   Step4:Evenly divided into seven parts. Each is about 85g. Relax for 20 minutes and do double the amount of drawing. But don't ask me why I did 14. Pleas

5. 

   Step5:Quickly prepare the ingredients when relaxing the dough. If you don't put bacon, you can put the whole ham

6. 

   Step6:If it's American bacon like me, it's recommended to fry it first. Remove some oil

7. 

   Step7:After frying, the oil is still too much, and a lot of calories have been removed

8. 

   Step8:Put the fried bacon on the kitchen paper towel to absorb the oil, but also be careful not to over fry it. It's not good to fry baco

9. 

   Step9:Take a loose dough and pat it fla

10. 

    Step10:Roll it out into a rectangle. Press the lower edge on the table for easy foldin

11. 

    Step11:Ham firs

12. 

    Step12:Roll it up. Put bacon back

13. 

    Step13:Continue to roll u

14. 

    Step14:Both sides to the middl

15. 

    Step15:Continue to roll up. Tighten the mout

16. 

    Step16:In tra

17. 

    Step17:Ferment to twice the size. Cover with a slice of cheese. It's ok if you don't cover it. Squeeze in ketchu

18. 

    Step18:Cut the shallots into small pieces. Then add a little egg liquid, a little salt and a little pepper and mix well. It's not easy to bake the shallots after this treatmen

19. 

    Step19:Put on a chiv

20. 

    Step20:Put it in the preheated oven. Bake at 170 ℃ for about 25 minute