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1.
Put all the ingredients in the main ingredient into the bread machine.
2.
Use the kneading procedure. After the dough becomes a dough, add butter and knead until smooth.
3.
Fermented for about 40 minutes, the volume becomes larger.
4.
Divide the dough into 6 portions, each 40 grams, do not use excess dough. After the dough is rounded, cover with a damp cloth and let it stand for 10 minutes.
5.
Dice pleurotus eryngii into cubes and mix with canned spicy shellfish.
6.
Take a piece of dough, roll it into a sheet, wrap it in the filling, and pinch tightly to seal.
7.
Put the stuffed dough into the mold.
8.
Put a bowl of boiling water in the oven to ferment the dough to double its size. It takes about 40 minutes. You can put the remaining little dough in the middle of the oven. Brush a layer of egg liquid on the surface. You can also use scissors to cut a cross on the dough, there will be an opening after baking.
9.
Put it in the oven and bake at 170 degrees for 10 minutes.
Tips:
1. Due to the limitation of the mold size, the dough is divided too much, and the top of the shape will be too full after baking, and it is not easy to highlight the shape.
2. There is a lot of oil in canned food. If you don't add Pleurotus eryngii, oil will come out after wrapping, and the dough will not hold your mouth. Pleurotus eryngii can absorb oil.
3. After the dough is cut, the surface can be restrained from increasing, and the filling can also be exposed, which is another shape. But the filling must be exposed when cutting.
