Bacon Cheese Bread Roll

Mix all dough ingredients except for the butter, and stir at low speed until there is no dry flour.

Stir at high speed for 5 minutes until a thick film appears.

Apply a thick layer of cream and add butter, then stir slowly until the butter is absorbed.

Continue whipping at high speed until it forms a glove-like film on your hand.

Let the well-kneaded dough rest at room temperature for 1 hour. Since the weather in Guangzhou is hot now, resting at room temperature is sufficient. If it is cold, please use an oven at 30 or 32 degrees Celsius to let it rest for one hour.

The proofed dough is degassed, divided into 8 portions, each weighing about 58 to 60g, and rested for 20 minutes.

Cut the cheese balls into strips.

Roll the dough into a long strip.

Lay the bacon.

Place the cheese sticks, make sure to thin the bottom, and roll from top to bottom.

Rolled-up dough.

Place in the baking tray and proof at 32 degrees for 1 hour.

Brush with egg wash after baking.

Middle layer of the oven, bake at 180°C with both top and bottom heat and convection for 20 minutes. Cover with aluminum foil for the last five minutes to prevent over-browning.