Cooking Steps

1. 

   Step1:Mixing of main and auxiliary materials other than butte

2. 

   Step2:Knead to expand (this requirement is not harsh. It directly affects the taste of the final product. Students without experience should work hard)

3. 

   Step3:Add the softened butter. Continue kneading. Knead the butter into the dough

4. 

   Step4:In this way, the dough can be fermented for the first time. Cover the dough with plastic wrap and ferment at room temperature to twice (common production. Knead the butter into the dough to make it smooth and elastic before putting the oil back into the dough, then the following production can be continued)

5. 

   Step5:Divide the dough into small pieces and knead them to be round. Put them on the chopping board with a rolling pin to roll them into long oval shapes

6. 

   Step6:Spread the pizza sauce

7. 

   Step7:Sprinkle with pre cut sausages

8. 

   Step8:Roll up from the bottom. When rolling up, pay attention to the two sides of the roll slightly in

9. 

   Step9:Roll well, tighten and knead to form the spindle shape of the two ends of the thin intermediate drum. Ferment for the second time at a temperature of 35 ℃ and a humidity of 80. Ferment to twice

10. 

    Step10:Brush the surface of the fermented dough with egg liquid

11. 

    Step11:Use a sharp knife to cut a hole in the top of the dough. Put it into the preheated oven. In the middle of the oven, heat it up and down evenly for 180 degrees. About 15 minutes. Bake until the surface is golden.