1. Submerge the vegetable grains with water, add salt, and cook until the water boils. Drain and stir-fry in a pan until the moisture is absorbed. Add salad oil and continue to stir-fry for a while.
2. Add the salad dressing and mozzarella cheese and continue to fry until evenly distributed
3. Stir the dough ingredients except the butter until smooth and elastic, about 10 minutes, add butter and continue to knead to the complete stage, the whole process is one and a half hours
4. Divide the fermented dough into 10 portions of 40 grams, 10 portions of 20 grams, and 20 portions of 5 grams. Roll into rounds respectively, cover with plastic wrap and relax for 10 minutes.
5. Roll 40 grams of dough into a round cake shape, turn it over and set aside
6. Dip some flour on your hands and knead 20 grams of dough into strips.
7. Put the round cake in a baking tray lined with greased paper, keeping a certain distance in the middle, surround the round cake with just 20 grams of long strips, and pinch the closing part tightly.
8. Paste 5 grams of small round dough on the side of the dough, keeping the two ears a certain distance
9. Stick a dining fork on the dough a few times and brush with egg wash.
10. Spread the fillings in the dough. Preheat the oven to 180 degrees, place the middle layer on the baking tray, and heat up and down for 15 minutes
11. Adjust the temperature according to your own oven
