1. Put milk, eggs, salt, and sugar diagonally in the bread machine
2. Add high powder, low powder, milk powder, and put yeast on top
3. After a program (about 15 minutes) add softened butter and continue kneading
4. Knead to expand
5. Wash carrots, peel and dice, wash cucumbers and dice, prepare corn kernels
6. Diced fish intestines, about the size of vegetables
7. Add water to the pot, add a little salt, and blanch the vegetables
8. Remove the excess water with a paper towel
9. Heat a little oil in a pot, stir-fry the fish intestines
10. Add blanched vegetables and stir-fry well
11. Add salad dressing and mozzarella, mix well and set aside
12. The dough can be fermented to 2 times the size
13. The fermented dough is vented and divided into 5 pieces of 40g dough, 5 pieces of 20g dough, and 10 pieces of 5g dough. Cover with plastic wrap and relax for 10 minutes
14. Take 40g of dough and roll it into a round shape
15. 20g dough rolled into long strips
16. Brush a layer of egg liquid on the round dough, make a long strip around it, and use a fork at the bottom to make a hole
17. Press 5g dough flat, brush some egg liquid on the sticky place, make ears
18. Fill in the middle
19. Preheat the oven to 185 degrees for 20 minutes.
Tips:After the vegetables are blanched, the moisture must be controlled. You can use peas instead of cucumbers. Vegetables are up to your liking. The serving size is about 130g.
One piece of fish intestine is about 80g, adjust the proportion according to personal preference.
The long strip of dough must be tightly closed. Some of my dough will start to bake if it is not tightly closed, so be careful.
The baking temperature is adjusted according to your own oven. If the color is heavy, remember to cover with tin foil.
