1. Put milk, eggs, salt and sugar into the bread machine first, then add high-gluten flour and yeast, knead until smooth and slightly gluten
2. After the program is over, add butter and perform an iMix level for another 20 minutes, and the dough is out of film. Fermented directly in the bread machine, about 1 hour, to be 2 to 2.5 times larger
3. Chop the cheese
4. Add salad dressing to the tuna and mix well
5. Stir the chopped cheese into the tuna
6. Take out the dough, vent it, divide it into 12 portions of about 10g, knead it into rounds, cover with plastic wrap, and wake for 15 minutes
7. Pack about 6g~7g of fillings for each dough
8. Use scissors to cut out the cross until you can see the filling. Put a plate of water on the bottom of the oven, oven 36 degrees, put the dough in the fermentation, about 40 minutes
9. Preheat, oven 175 degrees, bake for about 18 minutes.
Tips:1. Please adjust the water volume of the bread according to the water absorption of your own flour
2. The more fillings you add, the better it tastes. The more cheese you add, the easier it will pop out. The cut is flat before fermentation, and it can be cut after fermentation.
3. The temperature and time of baking are adjusted according to the difference of the oven and the mold
