How to make cheese and bacon rolls

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  1.High-gluten flour, low-gluten flour, water, eggs, fine sugar, milk powder, yeast, salt and olive oil are poured into the bread bucket Knead into dough.

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  2. Place in a warm place to ferment until doubled in size.

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  3.Take out the fermented dough, deflate it, divide it into 6 equal parts, and roll into balls.Relax for 15 minutes.

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  4.Take a piece of loose dough and roll it into a rectangle.Place a slice of cheese on top.

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  5.Put another slice of bacon on top.

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  6.Slowly roll up from top to bottom.Close the mouth tightly.

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  7.Use a knife to cut through the middle, but do not cut it off.Open to both sides.

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  8. Prepare all the bread embryos and place them in the baking pan.

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  9. Ferment for a second time until it doubles in size.Brush the surface with egg wash and sprinkle a few slices on it.Chop the coriander and bake in the middle rack of the oven at 180 degrees for 20 minutes.

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  10. Coming out of the oven, it is golden on the outside and soft on the inside.When you bite it, your mouth will be filled with the aroma of cheese.

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  11.Look at the internal organization.