1. Mix the ingredients except butter and knead it into smooth gluten extension.
2. After adding softened butter, continue to knead to the complete stage where a large thin and flexible film can be pulled out, and then round and put it in a warm place for basic fermentation.
3. When fermenting, dice the sausage and cut the chives into small pieces.
4. The dough grows to 2-2.5 times the size, and the fingers are dipped in flour and do not shrink or collapse. Fermentation is completed at one time.
5. Take out the fermented dough and let it rest for 20 minutes after venting and rounding.
6. Flatten the loose dough and use a rolling pin to roll out a thick rectangular piece of dough.
7. Coat the dough with olive oil, sprinkle with chives and Parmesan cheese powder.
8. Use a knife to cut the dough into small pieces of similar size.
9. After the mold is rinsed with butter, put the dough face up into the mold, sprinkle a layer of mozzarella cheese and chopped sausage, and then put a layer of shredded cheese and chopped sausage.
10. After all spreading, put the dough in a warm place for secondary fermentation. When you press the dough with your fingers, it will not rebound quickly and the hand feels a little tension. The secondary fermentation is completed.
11. Put it into the lower level of the preheated oven, and heat up and down at 180 degrees for 20 minutes.
12. After baking, take it out to cool and demould.
Tips:The water should increase or decrease according to the water absorption of the flour, and the baking time should also be adjusted according to your own oven temperature. Because this bread has cheese, you need to observe more when baking, and cover with tin foil in time after coloring
