Exclusive Corn Bacon Cheese Bread

Cheese, cooked corn, and chopped bacon, mixed evenly with an appropriate amount of salad dressing.

Pour 260 grams of milk and 5 grams of yeast into the stand mixer.

Pour 400 grams of bread flour, 100 grams of low-gluten flour, one egg, 5 grams of salt, and 60 grams of sugar into the stand mixer together.

Then start the mixing program. Mix until both surfaces are smooth and elastic.

Add the butter and continue to mix for five minutes, then continue mixing until the dough can stretch into a smooth membrane.

Then knead the dough into a smooth dough and place it in a stainless steel bowl.

At a room temperature of 30°C and humidity of 75%, cover with a damp cloth and ferment for 50 minutes to make sweet dough.

Divide the dough into 60g pieces, roll each into a ball, cover with a damp cloth, and let relax for 20 minutes.

Take a portion of dough and roll it out, then place it into a paper cup.

Evenly sprinkle a layer of corn and bacon on the surface, then sprinkle some cheese. Ferment at 30°C with 75% humidity for 50 minutes, then put it in the oven with a bowl of boiling water at the bottom.

Place it in a 42-liter Galanz oven, bake with the upper heat at 200 degrees and the lower heat at 180 degrees for 20 minutes. Since the brand and size of ovens vary, the temperature and time settings are also different.

Finished product image.

Finished product image.

Finished product image.