Bacon Cheese Roll

Bacon Cheese Roll

Introduction:

"When I saw that it had just been fermented, I was very sorry that I could not use the mold at the beginning. It seemed that I had to hide them in the snow. However, when it came out of the oven, it was more interesting to see - two eyes looking east and West, like two big pig nostrils, sniffing East and smelling West. It seems that cheddar cheese is usually used in making cheese bread, but there are cheddars in the family, and there are a lot of masurila. It's shredded cheese, but it's like dough, and it can be extruded again. "

Production steps:

Step 1: prepare the dough

Step 2: prepare the filling

Step 3: pour the dough into a large bowl except the butter

Step 4: stir until smooth and add butter

Step 5: continue to stir until the film comes out

Step 6: put it into a large bowl, cover it with plastic film and ferment for 80 minutes until it is twice as large

Take out the air, divide it into a circle and relax it for 5 minutes

Step 8: roll it into a 16x10cm rectangle,

Step 9: put a slice of bacon and a rolled out mozzarella

Step 10: roll up, close up and place downward

Step 11: cut 1 / 2 to near the bottom

Step 12: from the incision, turn both sides of the incision upward

Step 13: from the incision, turn both sides of the incision upward

Step 14: from the incision, turn both sides of the incision upward

Step 15: put into the baking tray and ferment for about 25 minutes

Step 16: the fermentation is completed and the surface is coated with egg liquid

Step 17: the fermentation is completed and the surface is coated with egg liquid

Step 18: put in the oven, middle layer, heat up and down 190 degrees, bake for about 20 minutes

Step 19: the surface is golden

Materials required:

GAOJIN powder: 200g

Sugar: 15g

Salt: 1 / 4 teaspoon

Protein: 70g

Dry yeast: 2G

Water: 50g

Butter: 15g

Bacon: 5 pieces

Mozzarella cheese: 85g

Note: if the bacon moisture is more, it is best to use kitchen paper to absorb excess water, so as not to affect the quality of the finished product. The use of masurila in the formula is only an alternative. If you have cheddar cheese slices, you can use cheddar cheese directly without so much trouble.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet