Cooking Steps

1. 

   Step1:High gluten powder - 150g, fine sugar 2 tsp, salt - 1 / 4 tsp, yeast powder - 2.5G, warm pure milk - 80g, butter - 15g. Mix and rub the materials except butter until the dough is smooth. Then add butter and rub to the fascia. Then put the warm place to ferment to twice the original volume. Take out the exhaust gas. Spread it on the left 28 non stick square baking tray. The four sides are slightly thick and the middle is thin. Use a fork to poke holes in the middle dough. The four sides are about Leave 1.5cm without poking. Then leave for 15 minute

2. 

   Step2:After standing, spread tomato sauce evenly, add chopped eel and scrambled eggs. Put them into the preheated oven for about 15 minutes

3. 

   Step3:Oven 200 degrees. Bake for about 10 to 15 minutes. Observe the condition of the crust and adjust the temperature and time

4. 

   Step4:Sprinkle about 100g of mozzarella cheese on it immediately after taking it out. Then it's still 200 degrees. Continue baking for five to eight minutes. Pay attention to observe the strong state of the cheese that will not bubble when it dissolves

5. 

   Step5:When it's out of the oven, for more layers of taste, I choose to sprinkle shredded seaweed on it. I squeeze the salad dressing on it. The whole is more beautiful. I can omit none of them

6. 

   Step6:Finished product

7. 

   Step7:Finished product

8. 

   Step8:Finished product

9. 

   Step9:Big love thin crispy crus

10. 

    Step10:The little oil formula can also be used to make baked eel pizza with crispy pancake bottom. If you are interested, you can try it