Cooking Steps

1. 

   Step1:The main ingredients, except butter, are put into the cook machine in the order of liquid layer and powder layer. Salt, sugar and yeast are separated to avoid affecting yeast activity and fermentation. After kneading for 20 minutes, the rough film can be pulled out. At this time, put in the softened butter. Open the third gear and continue kneading.

2. 

   Step2:After about 20 minutes, the dough can be kneaded to the full expansion stage, that is, the glove film can be evenly pulled out, the back cover can be put into a warm place for fermentation.

3. 

   Step3:The dough state after fermentation is: stick dry flour on your fingers and poke it. It will not shrink or collapse.

4. 

   Step4:The dough should be fully vented, divided into 6 equal parts, kneaded and covered with plastic wrap for 10 minutes.

5. 

   Step5:At this time, we'll prepare the ingredients. Dice the chives. Dice the sausages.

6. 

   Step6:Wake up the dough. Roll it into a tongue shape. Add the chopped chives, sausages and mozzarella cheese. It's next to the middle. Don't put it around.

7. 

   Step7:Roll up from top to bottom. Squeeze the seal tightly around. Don't expose the stuffing.

8. 

   Step8:After that, put it in the baking tray, put it in the oven for secondary fermentation, 40 ° C and 85% humidity (spray some hot water into the oven to form steam

9. 

   Step9:After fermentation, brush a layer of mayonnaise on the green bread, and then squeeze mayonnaise and ketchup.

10. 

    Step10:Finally, sprinkle some chives and mozzarella cheese.

11. 

    Step11:Bake at 175 ℃ for 16 minutes. Then heat up to 185 ℃. Bake for 5 minutes. Color the cheese.

12. 

    Step12:Eat while it's hot. You can draw.

13. 

    Step13:Finished drawings.

14. 

    Step14:Finished drawings.