Once halfway smooth, add INGREDIENTS 2, and mix again until the dough is elastic.

After the dough is elastic, let it rise until it doubles in size, about 30 minutes to 1 hour, covered with a damp cloth.

While waiting for the dough to rise, prepare the smoked meat filling. Heat oil, sauté the onion until fragrant, add the diced bacon, and sprinkle with black pepper (I used white pepper because my black pepper was expired).

Back to the dough, once it has doubled in size, punch it down to deflate, weigh out 50 grams per piece, and shape into balls. Let rest for another 15 minutes.

Roll out the dough balls, shape them into balls again, and place them in paper cups. Let rest for another 15 minutes to become pliable.
* Then press the center with a glass to make an indentation (you can use anything that can make a dent in the center), then immediately fill with the smoked meat filling.

Let rise until doubled in size again, brush with egg yolk, and sprinkle with grated cheese.
*Bake at 350°F (180°C) for about 15-17 minutes (oven temperatures may vary).

Once baked, immediately transfer to a wire rack, ready to be enjoyed warm... hmm, so delicious!
The aroma fills the whole house, haha. :D
The smell of homemade bread is indeed soothing, different from store-bought bread... #refresh my mind+soul ^^

Yay... the usual ritual... check the texture! Haha... not satisfied until I check the texture...
Beautiful, mom ^^ fluffy...

A little proud moment, mom... 3 hours of hard work... haha, but worth it ;)

Hmmh... let's let the picture speak...