100% Biga method, let the toast grow taller

Biga species: 250 grams of high-gluten flour, 160 grams of milk, 20 grams of protein, 2 grams of yeast

Main dough: 20g protein, 1g yeast, 15g milk powder, 20g butter

Mix all the ingredients in the Biga, and knead into a dough.

Ferment at room temperature for three hours, or at room temperature for one hour, and put it in the refrigerator for 12-18 hours

After the Biga mix is fermented, the internal organization becomes a hornet's honeycomb.

Tear the middle seed into small pieces, mix with the main dough except butter and salt, and knead the other ingredients to form a rough film, then add salt and butter to knead the glove film, and perform a round of fermentation for 30 minutes, no need to double the size.

After the dough is fermented, deflate it, divide it into two equal parts, roll into a ball, and let it rest for 15 minutes.

Roll out into a rectangle, sprinkle with halal bacon and cheese, roll up, cut in half and put into molds

After doubled in size, brush with egg wash, then sprinkle with mozzarella cheese and onions

Fry the bacon in a pan first, the degree of frying depends on personal preference

Oven 350F, bake the raw toast box for 25 minutes