1. Knead all the ingredients to the complete stage for the first fermentation
2. After the first fermentation is over, put the dough on the chopping board, divide into 5 parts, round and relax for 15 minutes.
3. Roll out the dough with a rolling pin, add 15 grams of cheese to each dough evenly, roll the dough into a roll from the edge, pay attention to the seam to be smooth, adjust its shape by hand
4. After the second fermentation, to double the original size, cut an incision on the dough and leave it for 2-3 minutes
5. Preheat the oven to 230 degrees, and put it into the 200 degrees oven after the cut is cracked, middle level, upper and lower fire, 25 minutes
