1. Prepare the required materials
2. Put all the ingredients except butter in the noodle bowl and stir at a slow speed until no flour is visible
3. I can’t see the flour change for a quick beat, the surface of the beaten is a bit shiny, about 80%, add the butter and stir slowly
4. Stir until you can't see the butter for a quick beat
5. When the gluten is fully expanded, the film can be pulled out
6. Sprinkle a thin layer of flour on the baking pan, take out the round surface of the pan, and relax the fresh-keeping tape for 30 minutes
7. After the relaxation is complete, divide 100 grams into a round and cover it and relax for 30 minutes
8. After relaxing, roll it into a fishtail shape with a rolling pin, put a square leg slice and a cheese slice to roll up
9. Divide into 4 equal parts after rolling
10. Take 3 into the boat-shaped diamond mold paper cup and then put it into the U-shaped mold
11. Put the proofing box temperature 38 and humidity 80, proofing to 2 to 3 times the original volume
12. Filling; 10 pieces of flesh and bones are connected to check, 5 pieces of grilled sausage, 1 can of small canned corn, 50 grams of baked salad dressing, all ingredients are mixed well
13. Brush the surface of the bread with eggs,
14. Put on the filling
15. Squeeze the tomato sauce and sprinkle the mozzarella
16. Bake in the oven, heat 200, then heat 200, bake for 15 minutes to color the surface, brush with brightener and sprinkle with dried onions
17. Very fragrant~
