Cooking Steps

1. 

   Step1:8 salted egg yolks. Spray white wine. Heat the oven up and down 155 degrees. Bake for 8 minutes. When it's done, crush it with a spoon.

2. 

   Step2:Add 30g of minced pork, 20g of salad dressing, and mix well.

3. 

   Step3:Three pieces of cheese. Cut each piece into six pieces evenly.

4. 

   Step4:Put all the dough ingredients into the chef's machine after removing the butter. Knead until the dough is initially expanded. Add the butter.

5. 

   Step5:Continue to knead until it is fully expanded. The speed of kneading of chef machine can be selected as the one you usually use. I don't pursue speed now. Just knead it in place.

6. 

   Step6:The dough is covered with fresh-keeping film. The basic fermentation is carried out at room temperature. It is about 2.5 times larger than the original.

7. 

   Step7:Take out the fermented dough. Press it by hand and use a rolling pin to assist in rolling and exhausting.

8. 

   Step8:It is divided into 9 parts on average. Roll and relax for 10 minutes.

9. 

   Step9:Roll the loose dough into a circle and put in the filling.

10. 

    Step10:Close up and press it down. It's a little round.

11. 

    Step11:Do all in turn. Secondary fermentation humidity 85. Temperature 32_ About 35. About 40 minutes. It depends on the state. It's twice as big.

12. 

    Step12:Brush the whole egg liquid, cut the cross with scissors, and sprinkle with oregano leaves.

13. 

    Step13:Preheat the oven. Heat up and down 185 degrees. 18 minutes or so.

14. 

    Step14:The fragrant, round bread is bursting.

15. 

    Step15:It's better when the bread is hot. But when the bread is hot, it doesn't look good.

16. 

    Step16:It's a great coloring, too.