Cooking Steps

1. 

   Step1:Mix Polish materials and let them stand for 30 minutes at room temperature. Let them bubble on the surface. Refrigerate them overnight before using.

2. 

   Step2:In addition to butter and stuffing, so the material is poured into the cook machine. First put the liquid material, then other materials. Knead at low speed until there is no dry powder and high powder. Turn to high speed.

3. 

   Step3:Knead to the expansion stage. You can pull out the thick film. Add the butter softened in advance. Knead at low speed until the butter is completely absorbed. Turn to high speed and continue kneading.

4. 

   Step4:Knead until the glove film can be pulled out evenly.

5. 

   Step5:The temperature of the kneaded surface is less than 26 ℃. This surface temperature is quite suitable.

6. 

   Step6:Put it into the fresh-keeping box, temperature 2528 ℃, humidity 75% for basic fermentation.

7. 

   Step7:Wait for the dough to ferment and dice the chicken sausage. If you like bacon, you can add some bacon or replace all of them.

8. 

   Step8:The fermentation is completed if the finger stick powder doesn't shrink or collapse.

9. 

   Step9:Divide the dough into 8 equal parts. Relax the roll cover for 20 minutes.

10. 

    Step10:The relaxed dough is smooth face down and gently patted flat.

11. 

    Step11:Put the right amount of corn, meat and chicken intestines.

12. 

    Step12:Wrap it. Close it up.

13. 

    Step13:Put it into the paper holder. The temperature is 36 ° C and the humidity is 75% for secondary engine.

14. 

    Step14:Cut the cross from the top with scissors.

15. 

    Step15:Turn out gently with your hands.

16. 

    Step16:Put in some mozzarella cheese.

17. 

    Step17:Brush the surface with whole egg liquid.

18. 

    Step18:Preheat the oven at 190 ℃. Bake for 20 minutes. Cover the tin paper at the 8th minute to avoid over coloring.