Put 1 egg, 200 grams of cold water (the remaining 10% is used to adjust the humidity of the dough)
Add 20 grams of sugar, 5 grams of yeast, 4 grams of salt
Mix well
Add 380 grams of all-purpose flour
There is some dry flour, add a little water (about 1 tbsp)
Observe the humidity while mixing, only add a little water at a time, until all flour come s together into a very soft feeling dough
Cover and put in the refrigerator for 20 minutes
After resting, gluten has been formed
Add 25 grams of softened butter
Knead by hand, mix dough and butter evenly
Knead for about 7-8 minutes, the dough is smooth and elastic
Put oil on the bowl to prevent sticking, cover the dough and rise for 1 hour until the dough is 2 times larger
Diced an onion into small pieces
Cut the bacon into small pieces
Stir-fry bacon until golden on medium-high heat
Discard excess oil from the pan, leaving only about 1 tablespoon of oil
Add onion pieces and fry until transparent
Continue to fry for 2 minutes on medium heat
Apply a little oil on muffin tray to prevent sticking
Eliminate excess air bubbles by hand
Take out the dough and sprinkle a little dry flour
Roll to a rectangle of about 16x10 inches
Sprinkle onion and bacon evenly
Roll up from the long side
Pinch and seal the seam
Cut into 12 equal portions
Place in muffin tray
Cover and rise for 40 minutes
Put in preheated oven 375F/190C, bake for 20-25 minutes until golden brown
Take it out and let it cool to eat