Cheese Salad Bun
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 a day and night for the first fermentation.
4.
Take it out and reshape it into a round shape, and leave it in a warm place to ferment to 2 times its size.
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, and roll it up from the largest to the smallest.
7.
Do them all in turn.
8.
Carry out secondary fermentation.
9.
Squeeze an S shape on top with salad dressing.
10.
The cheese forgot to shoot. (Sprinkle shredded mozzarella cheese evenly, 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.
12.
Finished product.
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 actually have the same meaning, silk is better.
When making noodles, you generally need to leave a little water first. Not enough to add more. The water absorption of each flour is different.
