1. Add the butter dough ingredients into the mixing bucket of the chef's machine, turn on the low gear to form a dough, and then turn to the medium speed gear to knead the dough.
2. Knead the dough until it is smoother and add softened butter. Knead at low speed until the butter is absorbed, then turn to medium speed.
3. The dough is kneaded until it has a good stretchability, and a thin film can be pulled out.
4. Take out the dough into a proper round, put it in a baking tray and pat it flat.
5. In the fermentation tank, select a temperature of 28 degrees, a humidity of 70%, and a time of 60 minutes. Add water to the bottom water tray to humidify. After the preheating is completed, the dough is put into the basic fermentation to about 2 times the size.
6. The fermented dough is taken out and vented properly, divided into about 60g dough, kneaded and covered to relax for 20 minutes.
7. Take a portion of the awake dough, roll it into an oval shape and pat off the surrounding bubbles, place it horizontally and roll it up from top to bottom, pinch it tightly.
8. Roll the noodles into strips, use a rolling pin to flatten one end of the dough, and place the other end on the flattened dough. Wrap the flattened dough and pinch the joints tightly, and place a warm-thawed crab stick in the middle of the dough .
9. All the dough is wrapped and arranged in the baking tray at intervals.
10. The fermentation tank is preheated in advance, select a temperature of 35 degrees, a humidity of 85%, and a time of 50 minutes. Add water to the bottom water tray to humidify. After the preheating is completed, the dough is put into the second fermentation to about 2 times the size.
11. Sweep a layer of egg liquid on the surface of the fermented dough, add the shredded cheese, then squeeze the tomato sauce and salad dressing, and put a proper amount of green onion leaves on the surface.
12. For the oven, select the hot air mode, preheat it at 165 degrees in advance, put in the 2-layer baking tray at intervals, and bake for about 20-22 minutes.
13. After baking, the bread will be out of the oven immediately. Take out the baking tray and place it on the wire rack to let cool.
Tips:1. Use a commercial fermentation tank to ferment, and the fermentation tank has a constant temperature and humidity space, so that the dough is proofed just right, and the finished bread is in a better state.
2. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation.
