How to make cheese bacon noodles, bacon cheese bread preparation

Put the bacon in the microwave and cook it first

Then put the cheese in a pot with some water, and after boiling, add all the ingredients such as bacon and sword beans (to reduce the number of braille).

After half an hour, the colored and tasteless sauce was finally boiled, and the noodles were boiled in milk (it seemed a bit wasteful), and the sauce was sprinkled after boiling

hello！I'm fragrant cheese bacon pasta. Cheese control can't miss this pasta, as well as burnt bacon, rich milky aroma, simple cooking has the effect of the chef's production, hahaha, exaggerated, but can't hide the deliciousness.

<> "Bacon Cheese Bread.

Ingredients: (can make 8 pieces).

250g of gluten flour, 15g of milk powder, 35g of sugar, 3g of salt, 150g of fresh yeast milk, 35g of egg mixture, 25g of butter, 8 slices of cheese, 4 slices of bacon, Parmesan cheese powder + golden cheese powder (mixed).

Steps: 1. Put all ingredients except butter and salt into the chef and stir until the film is uniformly thick, then add butter and salt and stir until the film is uniform.

The base fermentation is 50 minutes and the state raids the tong bell. In the meantime, fry the bacon and set aside.

3. The dough is upside down, divided into 8 small doughs equally, and relaxed at room temperature for 15 minutes.

4. Roll out the small dough into the shape of a beef tongue, turn it over, put the cheese slices and bacon, roll it up and pinch it tightly. Wet the kitchen paper, roll the wet kitchen paper on the surface of the dough, and then roll it in the Zen and two cheese mixtures.

5. The temperature is 35 °C and the humidity is 75, and the second shot is 35-40 minutes, and the cutting bag is taken out.

6. Preheat the open-hearth oven to 180 on the upper heat and 190 on the lower heat, bake for 14 minutes, and steam for 5 seconds if possible.

<> "Bacon Cheese Bread.

Ingredients: 250g of high-gluten flour, 190g of milk (adjusted according to the absorbency of the flour shipped back), 20g of milk powder, 20g of sugar, 3g of salt, 7g of fresh yeast, 20g of butter, 12 pieces of cheese, 12 pieces of bacon.

Steps: 1. Use a kitchen machine to beat all ingredients except butter to a uniform film, add softened butter and beat until the glove film.

2. Put it in the fermentation box at 28 degrees for 50 minutes to twice the size.

3. Divide 6 pieces of uniform dough, pre-shape next to the long ellipse, and relax at room temperature for 15-20 minutes. The world is back to lead parsley.

5. Send it to the fermentation box for secondary fermentation, the humidity is 80, the temperature is 34, and it takes about 40 minutes to send it to Beishiqin.

6. Preheat the oven in advance and bring it back to the lead, heat it at 200 degrees, and bake it for 15 minutes.

Material. 200 g of high flour, massu cheese, bacon, yeast 2 g, 130 ml of warm water, salt.

Method. 1.High powder and yeast mixture.

2.Add warm water and knead into a ball, let it stand for 15 minutes.

3.Divide the dough into 4 portions and roll out into a cake shape.

4.Wrap in the filling.

5.Heal. 6.Then roll it out into a thick cake shape.

7.Pat the powder, wrap it in plastic wrap, ferment at room temperature for 20 minutes, and then put it in the refrigerator to ferment overnight.

8.Remove the next day and bring to room temperature.

9.Put a little oil in a frying pan and fry on both sides over low heat to golden brown and roll old (the fire should not be too ruined, it is easy to expose the filling).

Preparation of bacon cheese cheese.

All raw materials are then kneaded to a fully expanded stage by oil method. Basal proofing at room temperature to 2 times the size. The poke hole does not retract or collapse.

Roll out, smooth side down, and arrange into squares. This technique requires practice, and I colloquially call it rolling, turning, and pulling.

Flatten two slices of bacon, I cut one bacon into two pieces, just right. Sprinkle a little chopped black pepper on top.

No bacon can also be replaced with square ham, with a distance of one centimeter from the top.

Roll up from top to bottom. The bottom is tightened.

Divided into four equal segments.

The incision is placed upwards. Leave some distance in between. Secondary proofing. The temperature is 35 degrees, the humidity is 75%, and the time is 50 minutes.

At the end of the second serve, brush with egg wash, top with squeezed salad dressing, sprinkle mozzarella cheese. You have to sprinkle more to make it delicious.

Bake in the oven, medium, 180 degrees, about 18 minutes.

Four small pieces, which can be broken separately and eaten, are particularly convenient. I've also done a few other looks.

Inside each bite is bacon ham cheese, fragrant.

Tips: Brown sugar oatmeal tip: Don't sprinkle black pepper with pepper, be sure to chopp black pepper. Use mozzarella cheese for cheese, and don't use it wrong. When the plastic surgery is rolled, you must always have the strength of your hands, and the four sections must be divided equally, otherwise there will be a situation of unequal height.

1. Bring water to a boil, add pasta and cook for 7-8 minutes.

2. Soak the boiled pasta in cold water.

3. Finely shred the red pepper, zucchini and mushrooms, and finely chop the onion.

4. Cut the bacon into small pieces.

5. Heat the olive oil in a pot, add the onion and stir-fry until fragrant.

6. Add bacon and stir-fry until broken.

7. Add mushrooms, zucchini and red pepper and stir-fry for a while.

8. Add 35g of cheese flour (or your own seasoning, see "Tips") 9. Pour in 150ml of milk to 1 2 of the ingredients 10. Stir-fry over medium heat until the milk is thick.

11. Drain the cooked pasta and add it to the pot.

12. Stir-fry well with ingredients.

13. Add a little crushed black pepper and mix well, remove from the pan and put on a plate.

A delicious pasta with bacon and cheese is complete.

Grilled lasagna with cheese.

Ingredients: a box of lasagna, a garlic, three bottles of original tomato sauce (Carrefour has a Roman brand), 500 grams of net beef filling, 50 grams of olive butter, 20 grams of olive oil, 100 grams of cheese, three fresh eggs, and several slices of nine-layer tower (can also be added without Qiao Honghua).

1. Spread the mille-fah crust evenly on the bottom of the oven box.

2. Put olive oil or olive butter in the pot, stir-fry the garlic until fragrant, add the original fresh tomato sauce, evenly add the beef filling, change to low heat and cook for about 15 minutes, add a little salt to taste, and set aside.

3. Peel and slice the eggs after boiling, 4, just like that, a layer of meat sauce, a layer of egg slices, according to personal preference, the number of layers is arbitrary, and the last layer should end with dough. Preheat the oven to 200 degrees, take out the torch for about 40-50 minutes, spread a layer of cheese, and then set for another 5 minutes.

Features: The noodles are smooth, the meat sauce is sweet and sour, delicious and round, and the particularly delicious is the layer of roasted eggs, which are blended with the thick garlic aroma and the sweetness of tomatoes, and the taste is very q.

How does Liang Chun, a cheese brushed noodle family, do? Cook the instant noodles in the pot and take them out, pour in the side dishes you like to eat, consume oil and salt, and sprinkle the cheese next to the melted residue.

Cheese is cheese (dairy product), and in terms of craftsmanship, cheese is fermented milk; In terms of nutrition, cheese is concentrated milk.

Bacon, also known as bacon, is made by smoking pork breast from pork barn meat that has been cured and smoked, or other parts of meat. Bacon is also a type of bacon. It is made by coating pork belly with spices and sea salt after natural air drying, the evenly distributed fat is smooth but not greasy, the saltiness and rent are moderate, and the flavor is full of smiles.