1. Knead high-gluten flour, milk powder, dry yeast powder, egg liquid, water, salt and sugar into a smooth dough, then add melted butter, knead the dough to the expansion stage, and put the dough in the container for basic fermentation
2. When the dough rises to 2.5 times its original size, the basic fermentation is completed
3. Divide the dough into six equal parts, vent and roll into a round, let it rest for 15 minutes
4. Roll the small dough into an oval shape, turn it over and roll it into a cylindrical shape, and place it in a baking tray for final fermentation
5. When the dough has risen to twice its original size, spread salad dressing on the surface of the dough, sprinkle with chives and shredded mozzarella cheese
6. Preheat the oven at 170 degrees and lower at 180 degrees. Place the baking pan in the middle of the oven and bake for 15 minutes
Tips:1 The water absorption of flour of various brands is different, so the amount of liquid should be adjusted appropriately
2 If the oven does not have upper and lower temperature control, you can use the upper and lower fire to bake at 180 degrees for 15 minutes, and cover with tin foil after coloring to prevent excessive baking.
