1. 500g wheat flour sifted (4-5 pieces of cake base, in fact, you don’t need to, I sifted all the flours)
2. 6g yeast melts in warm water, add it to the flour while stirring
3. Add 130ml milk while stirring
4. Stir the flour into a flocculent
5. 10g of salt and warm water melt, add to the flour while stirring
6. But personal taste like adding appropriate water or milk (the milk I added) to adjust the dough softness and hardness
7. Knead the dough until it is smooth and not sticky
8. Cover with plastic wrap and put in the oven to ferment for about 30 minutes at 50 degrees.
9. Fermented to about 2.5 times larger
10. Knead the dough to exhaust
11. Divide the dough into four
12. Roll out into round slices (thickness according to personal preference)
13. Apply a layer of oil to the pizza pan to prevent sticking
14. Put it in the bottom of the cake, and use a fork to pierce the bottom of the cake evenly (to avoid bulging bubbles when baking)
15. Put it in the oven at 50°C for a second fermentation for 15 minutes, and bake the middle layer at 150°C for 20 minutes (I put a small bowl of water at the bottom of the oven to increase the humidity to avoid drying out on the surface of the cake)
16. The bottom of the baked cake is soft and tough
17. When it is warm, put it into a plastic bag and seal it, cool it and put it in the refrigerator for storage, and bake it as you eat it.
