Cheese and Bacon Snack Buns
Overview
When making bread recently, I like to knead some ingredients into the dough, like the onion cheese focaccia two days ago and the fragrant mini garlic snack bag. If I am too tight in the morning, one or two small meal bag with cheese, a little vegetable or meat, and a cup of hot soy milk or drink. For winter breakfast, I hope to eat something that suits the taste and my stomach is warm to resist the severe cold outside in the north and the long journey to work :)
Tags
Ingredients
Steps
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Knead the dough to the expansion stage using the post-oil method, add chopped bacon and knead evenly, then perform basic fermentation. Divide the fermented dough into small doughs of 70 grams each
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Roll the dough into balls, cover with plastic wrap and rest for 15 minutes
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Use a rolling pin to roll the dough into a ox tongue shape, then turn it over and pull out the four corners and slowly roll it into a rectangular shape
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Cut out two small noodles about two-thirds of the way on both sides of the rectangle, and then divide the remaining part into 8 equal parts, that is, 8 noodles are drawn out
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Fold the two outermost noodles to the middle, slowly roll them up from top to bottom, pinch the edges tightly, and then pinch the ends together to complete. Arrange them in sequence on the baking tray for final fermentation
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After fermentation is complete, brush the surface with egg wash and place in a preheated oven at 180 degrees for 20 minutes. Place the baked bread on the grill to cool
