Cooking Steps

1. 

   Step1:All the ingredients of the Chinese dough are mixed into a dough. It doesn't need to be kneaded very smooth. Just mix well. It's twice as big as room temperature fermentation or twice as big as refrigerated fermentation (about 17 hours

2. 

   Step2:Put all the ingredients of the main dough except butter in the bread barrel. Tear the fermented medium dough into small pieces and put them into it and knead it into a smooth dough

3. 

   Step3:Add softened butter and continue to knead until the film can be pulled out

4. 

   Step4:Cover the dough with plastic wrap and let stand for 30 minute

5. 

   Step5:Average into six rounds. Relax for 15 minute

6. 

   Step6:Take a dough and roll it lon

7. 

   Step7:Roll it up sideways and turn it upside down. Squeeze it tight and close it up. Rub it a little longer

8. 

   Step8:Cut a knife from the middle. Split it in two. Don't cut the other end

9. 

   Step9:V-shape

10. 

    Step10:Fold both ends in Mei Shap

11. 

    Step11:It's twice the size of fermentatio

12. 

    Step12:Boil the vegetables in the pot and drain the water. Add the minced ham sausage. Mix with a little salt, black pepper, basil and salad dressing

13. 

    Step13:Add mozzarella cheese and mix wel

14. 

    Step14:Spoon onto bread. Preheat oven at 190 degrees. Bake for 20 minutes.

15. 

    Step15:Put it out of the oven and let it cool, and then it can be installed

16. 

    Step16:It's good to be breakfas