Cheese Lasha Bao
1.
Put all the ingredients in the bread bucket
2.
Knead into a smooth dough. Stand still for 10 minutes
3.
Put the container and cover with plastic wrap. Put it in the refrigerator to ferment for one day and one night for the first fermentation
4.
Take it out and reshape it into a round shape, and ferment in a warm place to double
5.
Divide into 10 doses. Cover with plastic wrap and let for 15 minutes
6.
Exhaust the dough and roll it into a drop shape, roll it up from big to small
7.
Do all in order
8.
Perform secondary fermentation
9.
Squeeze an S shape on top with salad dressing
10.
Forgot to take the cheese (sprinkle evenly with shredded mozzarella cheese, preheat the oven for 10 minutes and heat up and down to 160°. After putting it in, heat up to 160°, and bake at 140° for 15 minutes.
11.
Delicious breakfast
Tips:
It is best to use a scale when dividing the agent to be evenly sized, so that the toasted bread will be cooked and evenly cooked. About cheese and cheese, it actually means the same thing. It is better to use shredded ones. Generally, you need to leave a little water in the noodles. Not enough to add more. The water absorption of each flour is different
