Cheese Bacon Rolls(nai lao pei gen mian bao juan )

Cheese Bacon Rolls

Introduction:

"The cheese bacon roll is a nutritious, creamy bread. The main raw material of cheese is milk, and milk is a recognized good nutrition. It takes about 10kg milk to make 1kg cheese, so cheese is also known as "milk gold". I use the method of instant noodles, hand knead face is very easy to knead fascia, this method is worth recommending

Production steps:

Step 1: mix the eggs and sugar well.

Step 2: add flour, salt and water.

Step 3: mix well, no dry noodles. Cover with plastic wrap for 30 minutes.

Step 4: knead the wet dough with yeast powder.

Step 5: add butter and continue kneading.

Step 6: about 10 minutes can be very easy to rub out the fascia.

Step 7: ferment in a container.

Step 8: exhaust the fermented noodles.

Step 9: divide into 6 equal parts, knead the plastic film on the back cover and relax for 10 minutes.

Step 10: roll the dough into a rectangle. It's the same width as bacon.

Step 11: add bacon and cheese slices to the dough.

Step 12: roll up from one end.

Step 13: gently roll into a cylinder.

Step 14: cut in the middle.

Step 15: put the baking film with the incision upward.

Step 16: cover with plastic film for final fermentation.

Step 17: brush the surface with egg liquid and sprinkle with crispy granules.

Step 18: put in a 190 degree oven, heat up and down, and bake for 20 minutes.

Materials required:

High gluten flour: 240g

Fine granulated sugar: 15g

Yeast powder: 2G

Egg: 1

Salt: 2G

Butter: 15g

Water: 60ml

Bacon: 6 slices

Cheese slice: 6 slices

Crispy: right amount

Note: Bacon heating will shrink, dough shaping is shorter than bacon.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Nai Lao Pei Gen Mian Bao Juan