Bacon wheat bread
Step 1 . Use the post oil method to put the dough materials together. Rub until the surface is smooth and has good ductility.
Step 2 . Place the dough in a warm place for basic fermentation. Fermentation to twice the original size.
Step 3 . Remove the dough. After squeezing out the air, divide the dough into 4 equal parts. Roll and relax for 20 minutes.
Step 4 . Take a loose dough and roll it into long strips with a rolling pin (the size is suitable to wrap bacon)
Step 5 . Put the bacon on.
Step 6 . Fold from the vertical third of the cake.
Step 7 . Fold up the other side as well.
Step 8 . Press the joint of the folded dough tightly.
Step 9 . Follow this method to prepare all the dough. Put it on the folded oil paper for final fermentation.
Step 10 . The dough is fermented to twice its original size.
Step 11 . Cut diagonally into 6 to 7 pieces with scissors. (Do not cut it below)
Step 12 . Each piece of dough is placed in a V shape on the left and right. Then put it in the baking tray. Bake.
Step 13 . Preheat the oven. 205 degrees. Just 20 minutes.
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