Cheesy Bacon Meal Bun

material：

Dough ingredients: 280 grams of bread flour, 178 grams of water (reserve 10 grams to adjust according to the state), 4 grams of yeast, 3 grams of salt, 20 grams of sugar, 15 grams of milk powder, 20 grams of butter;

Filling materials: 125g - 200g mozzarella cheese, four slices of bacon. The small package of cheese I used is exactly 125 grams in a bag.

How to make cheese bacon lunch bag:

1. Mix all dough ingredients except butter and knead until smooth, add butter and knead until the film can be pulled out;

2. Put the dough in a basin, cover it with plastic wrap, put it in the oven, then place a plate of hot water next to the dough, and set the fermentation mode to 38 degrees for one hour;

3. The dough is fermented to twice the size and completed, and the finger is dipped in flour to poke the dough without collapsing or shrinking;

4. At the same time, you can prepare the filling, fry and dice the bacon, and mix it with cheese for later use;

5. Take out the finished dough and divide it into eight equal parts, roll it into a ball, cover it with plastic wrap and let it rest for 15-20 minutes.

6. Roll out the relaxed dough.

7. Wrap the filling and pinch tightly.

8. Put the lid down on the baking sheet.

9. Put the baking pan into the oven to continue the fermentation function for the second time, take it out when it is twice as big, take out the hot water pan, preheat the oven to 190°, and set it for 20 minutes.

10. Sift flour on the surface of the dough, and cut a cross on the surface with a knife or scissors to expose the filling.

11. Put it in the preheated oven, the middle layer is about 18-20 minutes, the oven habits are different, and the last few minutes will depend on the state.

12. Fresh out of the oven is the best! Be sure to kill one first.

13. Put it on the next day and you can re-bake it in the oven for a few minutes to restore the deliciousness~