1. First make the soup, mix the high powder and water evenly, heat it on a low heat, and stir while heating
2. Turn off the heat until it is thick, let cool and set aside
3. Prepare various materials
4. Put all the ingredients of the main dough except butter into the chef's machine and stir to the expansion stage
5. Add the softened butter and continue stirring until fully expanded
6. Can pull out a thin glove film
7. Perform a fermentation, the temperature is 28 degrees and the humidity is 75%
8. When it is doubled, dip the flour with your hands and insert a hole in the dough slightly.
9. Divide equally into 7 portions, each about 85 grams, relax for 15 minutes
10. Take a dough and roll it into a beef tongue shape
11. Turn it over and roll it into a rectangle, press the lower edge into a claw shape, and put the sausage in
12. Roll it from top to bottom, close the mouth tightly, roll and knead evenly
13. Put it into a boat-shaped paper mold, the secondary fermentation temperature is 35 degrees and the humidity is 85%, and it will be twice as large.
14. Sprinkle shredded mozzarella cheese on the surface, squeeze the salad dressing
15. Squeeze the tomato sauce and sprinkle with chives
16. Preheat the oven at 170 degrees and bake for about 25 minutes
17. Take out and let cool
Tips:If you don't have a fermentation tank at home, you can cover it with plastic wrap and leave it in a warm place to ferment at room temperature for about an hour. Erfa can put the oven to start the fermentation function, put a pot of warm water at the bottom, about 40 minutes.
