Bacon Roll ｜ Life THEATER: Recipes for useful cooking videos

Put water, milk and instant dry yeast in a small bowl and leave it for about 1 minute.
Put strong flour, sugar and salt in a large bowl and mix thoroughly with a rubber spatula.
Combine the contents of the bowl and mix with a rubber spatula until most of the powder is gone.

When it is complete, knead it by hand (2 to 3 minutes as a guide).
When the dough is evenly moist, roll it into a bowl, wrap it and let it rest for 5 minutes.
Re-knead the dough several times (around 5 times as a guide).
Place the butter on the dough and squeeze it into the dough.
When the butter is mixed with the dough to some extent, knead it by hand until it loses its luster (around 30 times).

Place in the refrigerator for at least 8 hours to ferment.
It would be good if the entire vertical and horizontal swelled 1.5 to 2 times.

Sprinkle flour (outside the amount) on the table with strong flour and remove it from the closed container.
Dust the dough and cut into 6 equal parts. Spread the dough and layer the bacon on top of the dough.
Wrap it from the front and close the seams tightly.
Divide into 3 equal parts and line up 3 with the cut end facing up.
Arrange the cooking sheets on the iron plate.
Place mayonnaise and dried parsley on the dough.

Bake in a 1200W oven toaster for about 10 minutes.
When the surface is scorched, put aluminum foil on it.