1. Prepare the materials used,
2. Put the dough materials except butter into the cook machine, knead the dough into a dough at low level, and then turn to level 3 for kneading.
3. When the dough is kneaded to a smoother state, add butter, knead at low level until the butter is absorbed, and continue to knead at level 3.
4. When the dough is kneaded to the expansion stage, it has good stretchability.
5. COUSS smart oven CO-537A, select the fermentation program, set the temperature to 28 degrees, put the dough into the basic fermentation to about 2 times the size.
6. The fermented dough is taken out, ventilated, and divided into 50 grams each, rounded, covered and proofed for 15 minutes.
7. Take a portion of the awake dough, roll it into a sheet, turn it over, and roll it into the crispy intestines that have been wiped dry on the surface.
8. Roll up from top to bottom, squeeze the mouth tightly and roll into an oval shape.
9. All the dough is ready and arranged into the baking tray.
10. COUSS smart oven CO-537A, select the fermentation program, set the temperature to 38 degrees, put it in the water box for humidification, and put the dough into the fermentation to about 2 times the size.
11. Sweep a layer of egg liquid on the surface of the fermented dough, put the cheese cubes, squeeze the salad dressing and tomato sauce, and finally sprinkle a layer of chopped chives on the surface.
12. COUSS smart oven CO-537A, preheat 180 degrees in advance and 160 degrees below the heat for preheating. After preheating is completed, the bakeware is placed in the middle layer and bake for 15-18 minutes.
13. After the bread comes out of the oven, put it on a wire rack to cool before eating.
Tips:1. The above dough materials can make about 12 intestine breads. Because the water absorption of each flour is different, please do not add liquid materials all at once, depending on the condition of the dough.
2. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation.
