1. Mix all the flour materials in the dough, dig a hole in the flour pile, pour all the liquid ingredients, and put the butter on first.
2. Stir it with a spatula into a flocculent shape.
3. Transfer to a non-stick silicone pad to continue kneading. Keep kneading the dough, and with the movement of beating, take a small piece of dough for inspection from time to time, until a rougher film appears.
4. Add the softened butter.
5. Continue to knead the dough until a large, hard-to-break film appears.
6. The dough is rounded and covered with plastic wrap for basic fermentation.
7. The dough base is fermented until the volume becomes twice the original.
8. After the basic fermentation is over, take out the dough, exhaust it, weigh it, and divide it into 6 evenly. Roll each small dough round, cover with plastic wrap and relax for 15 minutes.
9. Take a dough, roll it into an oval shape, turn it over, and cut the lower half of the dough into several long strips with a knife.
10. Roll up the dough from top to bottom, pinch tightly.
11. Place it on a baking tray lined with greased paper, cover with plastic wrap, and carry out secondary fermentation.
12. Ferment it for the second time until the volume is twice the original, and brush the egg liquid on the surface.
13. Sprinkle with shredded mozzarella cheese, chopped onion, and chopped green onion, and squeeze with salad dressing.
14. After the oven is preheated at 180 degrees, the upper fire is 180 degrees and the lower fire is 160 degrees, and bake for 18 minutes. After being out of the oven, let it cool and keep it sealed in a fresh-keeping bag.
Tips:1. The closing should be squeezed tightly and pressed at the bottom to avoid warping up during the secondary fermentation and roasting process.
2. The surface filling should sprinkle the mozzarella cheese on the bottom layer to prevent it from being burnt during the baking process.
