1. Mix all the ingredients except the butter, knead until it expands, then add butter, and continue kneading to the complete stage where a thinner film can be pulled out. Take out and put it in a large bowl and ferment until it is twice as big
2. Prepare the filling during the fermentation process: cut the mozzarella cheese into small pieces, cut the sausage into small pieces, and mix the mozzarella cheese into small pieces for later
3. Divide the dough into 7 portions, about 68 grams per piece. Exhaust the dough one by one, and let the plastic wrap cover round and relax for 10-15 minutes
4. Take a dough and roll it into a circle. Wrap the mozzarella cheese and sausage in it, squeeze it tightly
5. Place the mouth down for the second fermentation
6. When it is twice as large, sift the flour on the surface. Cut a cross with scissors
7. Pull and cut the four corners with your hands to make the opening bigger
8. Preheat the oven in advance, fast heat, 190℃ for 25 minutes in the middle
9. Tempting
Tips:1. The room temperature is high in summer, ice water should be used for kneading the dough to reduce the temperature of the dough to prevent the dough from sticking and fermenting too fast
2. Cross-cut method: First use scissors to cut a larger cut, in the vertical direction of the cut, cut on one side, and then cut on the other side. Then there is a crossroads.
