Cooking Steps

1. 

   Step1:Dough making. Flour mixed with milk powder, salt and butter. Yeast into the water and stir until the yeast completely melts and then into the flour. Be careful not to add all at once to avoid the dough too soft. After kneading into a smooth dough, cover the dough and wake up. When the temperature is about half an hour high in summer, you can wake up to twice the size of the dough. In winter, put it on the heating or in the oven with low temperature and water to ferment for about 1.5 hour

2. 

   Step2:There are many kinds of sauces for making red sauce. Red sauce is the most commonly used one. Heat 30g butter in a wok. Stir in onion and garlic. Add tomato sauce, water, salt, sugar, black pepper and oregano leaves in turn. Stir well and turn off the heat when the soup is concentrated. Remove and set asid

3. 

   Step3:Spread a little butter on the baking tray to prevent it from sticking (if it is a non stick baking tray, it can be omitted). Roll out the dough to fit the size of the baking tray and smooth it. Then use a knife and fork to pierce some air holes to prevent the dough from bulging during the baking process. Then place it in the oven for the second time to wake up for 20 minutes. Because the dough that is good at waking up has been crushed by the operation organization, so be sure to wake up again. Otherwise, the hard taste of the baked dough is poor The same goes for bread.

4. 

   Step4:Some fillings are slightly treated. The mushroom is blanched and the water is squeezed dry. The asparagus is blanched. The onion is sliced. The red pepper is sliced

5. 

   Step5:Evenly spread the red sauce on the second serving pasta. Then spread a layer of cheese (1 / 3 of cheese is left for standby). Then spread all kinds of fillings in turn. Put them in the oven (preheat 220-240 ℃) and bake for 15-20 minutes until the pasta and fillings are golden. Take out with high temperature gloves. Sprinkle the remaining 1 / 3 cheese on them. Bake in the oven for about 35 minutes. Take out.