不用揉面✨全麥無油無糖培根芝士麵包卷

不用揉面✨全麥無油無糖培根芝士麵包卷||分享一款超省心的咸口麵包卷，無需揉面沒有廚師機也能搞定，它對出膜要求不高，但口感不輸麵包房哦~麵包體無油無糖並且加了大量全麥粉，好吃又低卡~芥末籽醬獨特的風味和煎培根很搭，好這口的一定不要錯過！

●準備材料

▸主麵糰：高筋粉200g | 全麥粉50g | 奶粉15g | 冰牛奶175g | 鹽4g | 酵母6g | 老面40g

▸輔料：長培根🥓3片 | 芝士粉 | 芥末籽醬

▸老面材料（3次的量）：高筋粉75g | 鹽0.5g | 水52g | 鮮酵母1.5g

●製作過程

1️⃣提前一晚製作老面，將所有老面材料混合無乾粉，揉到光滑後室溫發酵30分鐘麵糰有明顯膨脹後，包保鮮膜入冰箱冷藏一夜後使用，本方是三次的量，可將剩餘的老面密封冷凍保存，可用一個月

2️⃣把培根對角切成2個上寬下窄的三角形，平底鍋不放油煎熟備用

3️⃣老面+牛奶+酵母攪拌均勻，倒入其他主麵糰材料，混合均勻無乾粉，室溫靜置25分鐘

4️⃣靜置後的麵糰手揉五六次到表面光滑，收圓室溫發酵2倍大，約80分鐘（時間僅供參考）

5️⃣麵糰發酵好排氣擀成31×35cm的長方形，如圖對角切成長三角形，共6片

6️⃣取一個麵皮，先塗抹芥末籽醬，再擺上培根，從上而下捲起來，表面噴水撒上芝士粉，35度醒發40分鐘，約1.5倍大

7️⃣烤箱提前預熱190度，入爐烤18分鐘，此時間僅供參考，烘烤到表面上色即可

No need to knead the dough✨Whole wheat oil-free and sugar-free bacon cheese bread rolls||Share a super worry-free salty bread roll, no need to knead the dough and no chef machine can do it. It does not require high film production, but the taste is not inferior to the bakery~ The bread is oil-free and sugar-free and a lot of whole wheat flour is added, delicious and low in calories~ The unique flavor of mustard seed sauce goes well with fried bacon, don't miss it if you like it!

●Prepare materials

▸Supplementary materials: 3 slices of long bacon🥓 | cheese powder | mustard seed sauce

▸Old dough materials (3 times): 75g high-gluten flour | 0.5g salt | 52g water | 1.5g fresh yeast

●Production process

1️⃣ Make the dough the night before, mix all the dough ingredients without dry powder, knead until smooth and ferment at room temperature for 30 minutes. After the dough expands significantly, wrap it in plastic wrap and refrigerate it overnight before use. This recipe is for three times. The remaining dough can be sealed and frozen for storage, which can be used for one month

2️⃣ Cut the bacon diagonally into 2 triangles with a wide top and a narrow bottom, fry them in a pan without oil and set aside

3️⃣ Stir the dough + milk + yeast evenly, pour in other main dough ingredients, mix evenly without dry powder, and let it stand at room temperature for 25 minutes

4️⃣After the dough has been left to rest, knead it by hand five or six times until the surface is smooth, then round it up and ferment it at room temperature to twice its size, about 80 minutes (time is for reference only)

5️⃣After the dough has fermented, exhaust it and roll it into a 31×35cm rectangle. Cut it diagonally into long triangles as shown in the picture, for a total of 6 pieces

6️⃣Take a dough, spread mustard seed sauce on it, then put bacon on it, roll it up from top to bottom, spray water on the surface and sprinkle cheese powder, let it rise at 35 degrees for 40 minutes, about 1.5 times its size

7️⃣Preheat the oven to 190 degrees in advance, bake it in the oven for 18 minutes, this time is for reference only, bake until the surface is colored