1. Prepare ingredients.
2. Heat the milk. Just add the dry yeast powder to the temperature finger and just feel a little heat. Stir until the yeast powder is completely melted.
3. Ordinary spoons and tea spoons.
4. Add 1 teaspoon of sugar, 1 teaspoon of salt, and 2 tablespoons of cooking oil.
5. Add the flour and stir, here I use a mixer, stirring slowly.
6. Approximately to the extent of the picture.
7. Cover it with plastic wrap and let it rise in a warm place for 1 hour. I cover it with a cloth to keep it warm.
8. While waiting for the pasta to rise, you can cut mozzarella cheese. If this cheese is not available, ordinary pizza cheese can also be used.
9. After the dough is cooked, you can gently knead the dough to get rid of the bubbles. Do not knead the dough and roll the dough into a square shape. The length should not exceed the length of the baking pan.
10. Spread the pesto.
11. Sprinkle the cut cheese evenly on top.
12. Roll up the dough.
13. Cut in the middle, and then cut again in the middle, making the cut as wide as possible.
14. Like braiding, the sauced side is facing up.
15. After making up, put it in a baking tray, cover with plastic wrap, put it in a warm place, and continue to let it rise for an hour (the picture is two copies).
16. Preheat the oven, the dough is ready, put the tray in the oven at a temperature of 175, and bake for about 20 minutes.
17. When roasting, pay attention to observe, do not roast for too long, the pesto is battered.
Tips:Be sure to let the noodles have enough time.
