Cooking Steps

1. 

   Step1:200 grams of water and 40 grams of high powder in a small pot. Heat and stir over a small heat. Turn off the heat until the grain is thick. Cool thoroughly and refrigerate overnight.

2. 

   Step2:Put all the ingredients of the frozen soup and the main dough into the barrel.

3. 

   Step3:Start a mixing process. Knead into a smooth dough. Then put in the softened butter.

4. 

   Step4:The kneaded dough is fermented at room temperature. About 60 minutes. The fermented dough is poked with fingers. It does not collapse or retract. The fermentation is completed.

5. 

   Step5:Sprinkle flour on the kneading board. Divide the dough into 10 parts. Knead it round. Cover with plastic wrap. Let it stand and relax for 15 minutes.

6. 

   Step6:Roll out a piece of dough, spread a layer of meat floss, squeeze on the salad dressing, roll it up, and tighten the mouth.

7. 

   Step7:Then put it in the tray.

8. 

   Step8:After finishing the dough in turn, put it into the oven for secondary fermentation.

9. 

   Step9:Squeeze salad dressing and ketchup on the second loaf. Sprinkle with scallion and mozzarella cheese.

10. 

    Step10:Put it in the middle layer of the preheated oven. Bake at 180 ℃ for 25 minutes.

11. 

    Step11:Finished drawings.

12. 

    Step12:Finished drawings.

13. 

    Step13:Finished drawings.

14. 

    Step14:Finished drawings.