Cooking Steps

1. 

   Step1:Put all the ingredients in the dough except butter into the che

2. 

   Step2:Knead until the dough is dough and slightly gluten. Add softened butte

3. 

   Step3:Knead until the translucent film can be pulled out, i.e. expansion stag

4. 

   Step4:The temperature and humidity of the fermentation tank are 26 ° C and 80 ° C. the dough is fermented to about 2.5 times the size. The dough does not collapse or rebound after being dipped in the dry powder hole by hand. One time fermentation is completed

5. 

   Step5:Take out the fermented dough. Exhaust gently. Each is about 60g. Roll the back cover. Relax for 30 minutes

6. 

   Step6:Take the loose dough and roll it into an oval shap

7. 

   Step7:Roll it up from top to bottom. Put it in the baking pan evenl

8. 

   Step8:Fermenter set 32 degrees. Humidity 80. Ferment to about twice the size. Squeeze salad dressing and tomato sauc

9. 

   Step9:In the middle of the oven. Set 160 ℃ for 15 minute

10. 

    Step10:Finished produc