1. Put all the ingredients except butter into the bread bucket to knead the dough
2. After a kneading process is over, add butter to continue kneading
3. Knead out the glove film
4. Put it in a basin and ferment in a warm place
5. Fermented to 2.5 times the size, poke holes with the flour by hand, without rebounding or shrinking
6. Roll out the air and let it rest for 15 minutes
7. Dry the mold with a paper towel
8. Divide the dough into six portions
9. Use your hands to rub the strips, the thickness should be the same
10. Slowly wrap it into the mold
11. Seal the top with dough around
12. Put all the dough in, flatten the surface by hand
13. Put it in the oven and ferment for the second time at 37 degrees
14. After the fermentation is complete, bake on the upper and lower fire at 165 degrees for 15 minutes, because the second time is to be baked, so there is no need to color the first time.
15. Chopped tuna fish intestines
16. Take out the baked bread and unmold
17. Cut the bottom of the cup flat with a knife
18. Put the fish intestines
19. Sprinkle with shredded mozzarella cheese
20. Put it in the oven at 170 degrees, 12 minutes
Tips:
hint:
This recipe can be used to make six bread cups. The water absorption of the flour is different, so the liquid needs to be added slowly into the oven. Adjust the temperature of the bread cup according to your own oven. The temperature of the bread cup should not be too high, otherwise the second time you bake it. Unsightly