1. All dough materials are kneaded by oil method until the film is formed, and the basic fermentation is 2-2.5 times larger.
2. The fermented dough is vented and divided into 5 portions, rounded and relaxed for 15 minutes.
3. Roll the dough into an oval shape.
4. After turning it over, fold the two sides in half toward the middle along the length.
5. Fold it in half to the middle again, pinching the seams tightly.
6. Make the rest of the dough in turn, knead it a little longer, and put it on the baking tray.
7. After the final fermentation, brush a layer of egg liquid on the surface and squeeze the salad dressing back and forth.
8. Then put the sliced mozzarella cheese into the preheated oven, 180 degrees for 18 minutes. Sprinkle an appropriate amount of chopped green onions after baking.
Tips:If you don’t have chopped green onions, you can sprinkle chopped fresh green onions before roasting~
