Cooking Steps

1. 

   Step1:Mix all the ingredients in the recipe except butter. Put water at the bottom.

2. 

   Step2:The mask can be pulled out when it is kneaded to initial expansion, but it is easy to break. The holes are irregular. Add butter and continue to knead.

3. 

   Step3:Knead until fully extended. The edge of the hole is smooth and round.

4. 

   Step4:Ferment to twice the size. Poke a hole in your finger. It doesn't retract. It's fermenting.

5. 

   Step5:Take out the exhaust gas. Divide it into 8 parts. Each part is about 63 grams. Cover with plastic wrap and relax for 15 minutes.

6. 

   Step6:You can prepare the filling when it's loose. I used 125 grams of mozzarella cheese and a sausage chop to mix. Sure. You can use bacon, too.

7. 

   Step7:Roll the loose dough into a circle. Don't be too thin.

8. 

   Step8:Pack in 20 grams of filling.

9. 

   Step9:Wrap them in turn, close them up and put them in the baking tray for secondary fermentation.

10. 

    Step10:Ferment to twice the size and take out.

11. 

    Step11:Sift the flour evenly.

12. 

    Step12:With ✂️ Cut out the cross and pull out a little more like a crater.

13. 

    Step13:Put it in the preheated oven. My oven is on the high side of the fire. I used 170 degrees on the fire and 160 degrees on the fire for 30 minutes. It depends on the temper of your oven.

14. 

    Step14:As the temperature rises, the cheese bubbles like magma and comes out along the crack. It's really fun.