1. Except butter, put all the ingredients into the bread bucket in order of liquid first, then solid, and start the dough mixing program for 20 to 25 minutes
2. When the dough is kneaded to the expansion stage, put in the softened butter, and then start the kneading process until the complete stage (pull out the thin glove film)
3. Take the dough out and put it in a container, cover it with plastic wrap and ferment to 2 times its size
4. Insert the fingers of the dough, and the small holes do not retract, indicating successful fermentation
5. Take out the dough and knead gently to exhaust, divide into 6 equal parts, cover with plastic wrap and relax for 15 minutes
6. Take one of the dough and roll it into a round pie, put in an appropriate amount of ham, pork floss, and mozzarella, and roll it into a round shape.
7. Wrap them one by one, put them in the baking tray, pay attention to the distance between the dough (to avoid the dough becoming larger after fermentation), put it into the oven for the second fermentation, and put a bowl of water in the oven
8. Take out the fermented dough, sprinkle an appropriate amount of dry flour, and cut a cross shape in the middle of the dough with scissors
9. Gently pull the four corners apart, put some mozzarella into the middle layer of the preheated oven, and heat up and down at 165 degrees for 30 minutes (the middle is colored and covered with tin foil)
10. It's out! Look, the lava is full, I want to come out...
