Bacon cheese roll

Overview

Seeing the way it had just finished fermenting, I felt regretful - I regretted using molds in the first place, it seemed like I had to hide them in the snow. However, when it was formed and released, it became more and more interesting to look at - the two eyes looked around, and they were like two big pig nostrils, sniffing here and there. It seems that cheddar cheese is usually used to make cheese bread, but I don’t have cheddar at home anymore, but there is quite a lot of mozzarella. Although it is shredded cheese, the cheese is like dough and can be extruded again.

Tags

• baking
• bacon
• butter
• high gluten flour
• dry yeast
• fine sugar
• protein
• salt
• shredded mozzarella cheese
• water

Ingredients

Steps

1. 1 Prepare dough ingredients

   

2. 2 Prepare fillings

   

3. 3 Pour the dough ingredients except butter into a large bowl

   

4. 4 Stir until slightly smooth and add butter

   

5. 5 Continue stirring until the film emerges

   

6. 6 Place in a large bowl, cover with plastic wrap and ferment for 80 minutes until doubled in size

   

7. 7 Take out, deflate, divide into 5 equal parts, roll into balls, and rest for 10 minutes

   

8. 8 Roll out into a 16X10 cm rectangle,

   

9. 9 Place a piece of bacon and a piece of rolled mozzarella

   

10. 10 Roll up and place with the seam facing down

    

11. 11 Cut at 1/2 close to the bottom

    

12. 12 From the incision, turn the two sides so that the incision faces upward

    

13. 13 From the incision, turn the two sides so that the incision faces upward

    

14. 14 From the incision, turn the two sides so that the incision faces upward

    

15. 15 Place on a baking sheet and ferment for about 25 minutes

    

16. 16 After fermentation is completed, brush the surface with egg wash

    

17. 17 After fermentation is completed, brush the surface with egg wash

    

18. 18 Put in the oven, middle layer, heat up and down at 190 degrees, bake for about 20 minutes

    

19. 19 The surface is golden brown