Cooking Steps

1. 

   Step1:Besides butter, other ingredients are weighed and put into the basin. First, use the 1st gear to knead until there is no dry powder. Change the 2nd gear to knead for 10 minutes (my cook machine. Kellwood 4100

2. 

   Step2:Put in butter. Continue to knead. It's the same as the one without butter. About 1012 minutes.

3. 

   Step3:Take a piece of dough and pull out a better film.

4. 

   Step4:Take out the dough. Put it into a clean basin after rounding. Cover with plastic film. Carry out basic fermentation

5. 

   Step5:Fermentation is twice as big.

6. 

   Step6:Exhaust. 9 equal parts.

7. 

   Step7:Knead. Cover with plastic wrap. Wake up for 510 minutes.

8. 

   Step8:After waking up, take a piece of dough and roll it out.

9. 

   Step9:Roll it out like in the picture.

10. 

    Step10:Roll up.

11. 

    Step11:The reverse side should be closed tightly so as not to spread.

12. 

    Step12:Put it into the paper tray for the second fermentation. The fermentation temperature is 36 ° C and the humidity is 80. I use a fermenter. If there is no fermenter, put it in the oven. Ferment. Put a bowl of warm water under it

13. 

    Step13:Fermentation one point five two Double big. Take out. Brush on the mayonnaise. Squeeze on the salad sauce. Tomato sauce. Put on the mozzarella cheese. Onion.

14. 

    Step14:Put in the baking tray. Preheat the oven 175 degrees.

15. 

    Step15:Put it in the oven. Bake at 175 ℃ for 1618 minutes. Middle and lower layers. If you are afraid of dark color, cover with tin paper.

16. 

    Step16:Out of the oven.