Bacon Cornbread Exclusive

Pour Kewin milk into the stand mixer, add 5 grams of yeast. Then add 400 grams of bread flour, 2 grams of salt, 100 grams of low-gluten flour, and 30 grams of sugar.

Start the dough mixing program.

Add 20 grams of butter. Stir until the dough can form a film when stretched.

Continue running the dough mixing program, then take it out, knead into a smooth dough, and place it in a stainless steel bowl.

Cover with a damp cloth and ferment until doubled in size, one hour in winter.

Divide the dough into portions of 60 grams each, cover with a damp cloth, and let rest for 20 minutes.

Bacon and corn are prepared and ready to use.

Take a portion of dough and roll it out, sprinkle some bacon and corn.

Then roll it up.

Then fold both ends together.

Then cut from the middle, making sure not to cut all the way through.

Then pull it open and place it in a paper mold. Let it ferment until it doubles in size.

Place the oven at the middle rack level, set both upper and lower heat to 180 degrees, and bake for 20 minutes before taking it out. The temperature settings may vary depending on the size and brand of each oven.

Finished product.

Finished product.

Finished product.