Cooking Steps

1. 

   Step1:First mix the Polish materials, stir well, and then cover with plastic film for fermentatio

2. 

   Step2:About One point five About hours. Well fermented Polish species have a lot of beehive

3. 

   Step3:Put other ingredients in the main dough except butter into the chef's machine. Add polish specie

4. 

   Step4:Knead into a smooth doug

5. 

   Step5:Add butter and continue to knead to the full stag

6. 

   Step6:The dough that has been kneaded is fermented. It takes about 1 hour. If you dip your fingers in the flour and poke holes and do not retract, the fermentation is finished

7. 

   Step7:Fermented dough exhaus

8. 

   Step8:Five equal parts. Knead and relax for 15 minute

9. 

   Step9:The relaxed dough is slightly vente

10. 

    Step10:Roll to rectangl

11. 

    Step11:Put in a sausag

12. 

    Step12:Roll up from top to botto

13. 

    Step13:Then pinch the edge. Use a sharp blade to cut nine

14. 

    Step14:Then set it right and lef

15. 

    Step15:Put them in the oven in turn. Secondary fermentatio

16. 

    Step16:After fermentation, brush egg liquid on the surface. Mozzarell

17. 

    Step17:Squeeze in the salad dressing. Sprinkle with chopped chive

18. 

    Step18:Put in the oven. 170 ℃ for 25 minute

19. 

    Step19:Out of oven to room temperature. Sealed for preservatio

20. 

    Step20:Finished produc

21. 

    Step21:Finished produc

22. 

    Step22:Finished produc