Ingredients: 250 g of high gluten flour, 50 g of low gluten flour, one egg (egg white bread, egg yolk brush surface), 150 g of milk, 20 g of sugar, 2 g of salt, 4 g of dried yeast, 20 g of butter.
Filling 3 pieces of bacon, salad dressing, chopped chives to taste.
Directions: 1. Put the bread ingredients in a buttery bucket and stir at low speed for 5 minutes.
2. Add butter and salt and stir at low speed until you can't see the butter and stir at medium speed for 5 minutes.
3. Remove the dough and leave it to a stir bucket to ferment for one hour.
4. Exhaust the dough into 6 parts and let stand for 5 minutes.
5. Take a dough and flatten it, squeeze the dough by hand and rotate it continuously, kneading it into a thick dough with a thin edge in the middle, and then forming it into an oval shape.
7. Stir the egg yolks with a little water and brush over the dough.
8. Place half a bacon in the middle of the dough, drizzle with salad dressing and sprinkle with green onions.
9. The bread is re-fermented for 20 minutes.
10. Preheat oven at 180 degrees for 4 minutes.
11. Put the bread embryos in the oven and bake for 20 minutes, and in the last 5 minutes, if the color is not enough, you can take out the upper layer and bake until it is colored.
Tip: delicious breakfast bread.