1. Put all the materials into the bread machine and press the dough key twice to ferment to twice the size;
2. Take out the dough and exhaust it, divide it into 6 parts, and wake up for 20 minutes;
3. Take a good round dough and roll it into an oval shape;
4. Put bacon in the pancake and roll it up;
5. Cut all the dough deeply and wait for the second fermentation;
6. Brush the bacon dough that has been fermented to twice the size with pure yolk;
7. Put it in the preheated oven, 180 degrees, up and down,
8. Take out the bread after it turns brown (about 20 minutes), and put it on the cold and ready to eat.