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1. Pour 25 grams of high-gluten flour and 100 grams of water into a skillet, turn on a low heat and cook while mixing with a spatula.
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2. Boil the flour and water into a batter while stirring
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3. After cooking, place in a small bowl covered with plastic wrap and put in the refrigerator to cool down
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4. 250 grams of high-gluten flour, 40 grams of fine sugar, 2 grams of salt, 2 grams of yeast powder, 40 grams of egg liquid, 60 grams of cream, 20 grams of water, 80 grams of soup, pour into the basin and stir well with chopsticks
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5. Catch into a ball with your hands
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6. Move to the kneading pad and knead until the dough has a thick film
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7. At this time, add 25 grams of softened butter and continue to knead
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8. Knead until the dough can pull out the film
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9. Close
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10. Cover with plastic wrap and put in the oven, put a bowl of hot water underneath to start the fermentation process, and ferment for one hour
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11. The dough grows to 1.5 times the size
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12. After exhausting, divide into ten equal parts, cover with plastic wrap and relax for 15 minutes
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13. Take out the loose dough, roll it out with a rolling pin, and close it tightly
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14. Roll everything out, cover with plastic wrap, and place in a warm place for secondary fermentation
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15. After fermentation, take out and brush with egg liquid, squeeze with salad dressing, sprinkle with mozzarella cheese, squeeze with tomato sauce, and sprinkle with chopped green onion
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16. Put it in the middle layer of the preheated oven at 175°C and bake for 18 minutes.
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17. Finished picture
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18. Finished picture
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19. Finished picture
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Tips:1. When making the soup, use a low heat to cook, and stir the bottom of the pot with a spatula from time to time. The finished soup should be allowed to cool before being put into the flour and yeast, otherwise it will burn the yeast to death
2. The temperature of each oven is different, please adjust according to the temperature of your own oven
