Cooking Steps

1. 

   Step1:Pour the dough materials, except butter and salt, into the chef's machine in the order of liquid first and then solid (the yeast will be boiled with water first and poured together). Start the kneading procedure and start kneading.

2. 

   Step2:Knead to the expansion stage, pour in softened butter and salt. Continue kneading.

3. 

   Step3:Rub until a thin and strong glove film is produced.

4. 

   Step4:Arrange the dough. Put it into a container. Put a bowl of cold water in the oven. Select the fermentation function for basic fermentation. 28 degrees. 60 minutes. To twenty-two point five Double the size.

5. 

   Step5:The fermented dough is divided into 70 grams of small dough. Let stand at 26 degrees for 20 minutes.

6. 

   Step6:Peel the sausages.

7. 

   Step7:Cut the onion.

8. 

   Step8:Roll the relaxed dough into a long oval with the width similar to the length of the paper mold. Put a piece of cheese cut in two in the middle.

9. 

   Step9:Roll up from top to bottom.

10. 

    Step10:Put all the dough into a paper mold. Put it in the baking tray. The fermentation function of the oven will be used for final hair. 35 degrees. 50 minutes. Twice as big.

11. 

    Step11:There is a ham sausage in the middle of the loaf. (oven preheat 190 degrees

12. 

    Step12:Squeeze on the salad dressing and ketchup.

13. 

    Step13:Sprinkle with cheese powder.

14. 

    Step14:Sprinkle with scallion.

15. 

    Step15:Bake for 15 minutes at 190 degrees.

16. 

    Step16:Finished product drawing I.

17. 

    Step17:Finished product drawing II.

18. 

    Step18:Details.