Cooking Steps

1. 

   Step1:Put the soup ingredients into a small pot. Stir well. Then heat on a small fire. Then stir constantly to prevent the pot from being pasted. When the temperature of the batter reaches 65 ℃, the batter will leave the fire quickly. Put the batter into cold water to room temperature for standb

2. 

   Step2:The ingredients in the main dough other than butter and the soup seeds are put into the chef's machine to knead out the thick film. Then put in the softened butter. Knead until it expands

3. 

   Step3:Put the dough in a warm place and ferment it to twice the size. Dip the flour with your index finger and poke a hole in the middle of the dough. If the round hole does not retract or retracts slowly, it will be ready

4. 

   Step4:Put the fermented dough on the chopping board and gently press it to exhaust. Divide it into 10 parts. Roll and relax for 10-15 minutes

5. 

   Step5:Then you can dice the ham and onion

6. 

   Step6:Roll the loose dough into a rectangle. Flatten the bottom

7. 

   Step7:Spread a layer of tomato sauce. Then spread ham and chopped onion. Sprinkle a layer of mozzarella cheese

8. 

   Step8:Roll it up from top to bottom. Squeeze the edge tightly. Roll it round

9. 

   Step9:Cut from the middle with a knife. Do not cut at the top

10. 

    Step10:Roll up after turning both sides. Finally, tighten the necking

11. 

    Step11:Put the dough into the mold and ferment it for two times to two times. When it is ready to ferment, preheat the oven to 190. and add it to the bread for 180 minutes for 20 minutes