Cooking Steps

1. 

   Step1:Put all materials except butter into the bread bucket. Set up and start the flour progra

2. 

   Step2:Add butter after 20 minutes. Reset the pasta program to start (30 minutes and 1 hour pasta in this program)

3. 

   Step3:I didn't take it out immediately after the dough making procedure. I continued to make it for 20 minutes. The dough was fermented for 80 minutes in total. The dough was 2.5 times the size of the dough. Dip the high gluten flour with your fingers and poke a hole in the middle of the dough. The hole didn't retract. It proved that the dough was fermented well

4. 

   Step4:Exhaust the dough. Divide into 4 parts. Roll. Cover with plastic wrap and relax for 15 minutes (two round dough are pictured)

5. 

   Step5:Use a rolling pin to roll out 22 * 12 rectangular patches

6. 

   Step6:Turn over. Put on 2 pieces of cheese and 2 pieces of ham. Pay attention to staggered arrangement

7. 

   Step7:Roll up from the bottom. Close up and squeeze tightly (ham slices and cheese slices can be placed on it. In this way, roll down from the top. Easy to operate)

8. 

   Step8:Cut 4 equal parts with a sharp knife. In addition, cut the dough in the same way

9. 

   Step9:The cutting face is upward. 4 pieces can be placed in one row. 8 pieces can be placed in one mold

10. 

    Step10:Ferment for the last 50 minutes in a warm and humid place. Take out and sprinkle the onion shreds evenly. Dispose the onion shreds in advance. Drain the water

11. 

    Step11:Sprinkle evenly with mozzarella cheese. Preheat the oven at 185 degrees. Bake for about 35 minutes

12. 

    Step12:Finished product drawin

13. 

    Step13:Finished product drawin