Cooking Steps

1. 

   Step1:First make soup - 26 grams of boiling water into 26 grams of bread flour, stir evenly, then cool for use.

2. 

   Step2:Then make the main dough - mix the ingredients except butter and knead them evenly to make smooth gluten.

3. 

   Step3:After adding softened butter, continue to knead until the full stage of pulling out a large thin and tough film. Round and put it in a warm place for basic fermentation.

4. 

   Step4:When fermenting, cut the sausages into pieces. Cut the shallots into small pieces. Mashed mozzarella cheese is taken out of the fridge.

5. 

   Step5:Dough to twenty-two point five Double big. Fingers dipped in flour can not be retracted or collapsed. One fermentation is completed.

6. 

   Step6:Take out the fermented dough and let it go for 20 minutes.

7. 

   Step7:Press the loose dough flat and roll it with a rolling pin into a rectangular thick patch.

8. 

   Step8:Spread olive oil on the pasta. Sprinkle with shallots and parmesan cheese.

9. 

   Step9:Use a knife to cut the dough into small pieces of the same size.

10. 

    Step10:After the butter is rinsed in the 8-inch hollow mould, put the dough face up into the mould. Sprinkle a layer of mozzarella cheese and sausage slices, then put a layer of dough and a layer of cheese and sausage slices.

11. 

    Step11:After all the dough is spread, put it in the warm place for secondary fermentation. The dough will not rebound quickly and feel a little tension when pressed lightly by fingers. The secondary fermentation is completed. Put in the bottom layer of the preheated oven. Heat it up and down.180 ℃ for 20 minutes.

12. 

    Step12:Take it out and let it cool.

13. 

    Step13:You have to tear the bread to taste it.