1. The fermented dough can be dipped in powder and poke holes without shrinking or collapsing.
2. Extrusion method, ventilate and divide into 6 doughs of about 75 oz, round and relax for a few minutes (the temperature is high and the fermentation is fast, and I wake up for 3-5 minutes)
3. Take a dough and roll it into an oval shape (to be longer than the sausage)
4. Turn it upside down and press down the bottom edge.
5. Put the crispy sausage on.
6. Pinch tightly at the rolled up interface.
7. Put the interface down into the paper mold.
8. After everything is done, cover the fresh-keeping bag for secondary fermentation.
9. Brush the fermented dough with egg wash.
10. Sprinkle shredded cheese and squeeze salad dressing and tomato sauce (both sauces are squeezed in a framed flower bag)
11. Sprinkle with chopped green onion at the end.
12. Preheat the middle layer of the oven at 160℃ for 25 minutes in advance (time and temperature are for reference only)
13. The smell of the whole house, I couldn’t help but ate it (I thought of taking pictures after most of it)
14. Appreciation of the finished product~ It feels different when you put it on a wooden board.
