1. Pour the milk, egg liquid and salad oil into the bread bucket, add sugar and salt diagonally, then add the high-gluten flour, and finally put the yeast in the middle, start the dough mixing program and knead until you can pull out a large piece of film, at room temperature The leaven is twice as large as the original.
2. Take out the exhaust and divide into 6 equal parts, one part is about 30 grams, round and relax for 10 minutes.
3. If the Liulian mold is anti-sticky, you don't need to apply oil, otherwise, apply a little oil to prevent sticking. Press the dough slightly and put it into the mold, and then carry out a second fermentation to make it twice as large.
4. Cut 1 slice of cheese into 4 portions and place it on the fermented small meal bag.
5. Take an appropriate amount of Mentai fish roe and fry the seaweed and sprinkle it on the cheese slices, and then ferment it twice until it is twice the original size.
6. Preheat the oven, fire up and down, and bake at 180 degrees for about 15 minutes in the middle layer, observe the coloring in the middle, and cover with tin foil in time to prevent excessive coloring.
7. Let it out and let it warm before tasting, or keep it sealed.
Tips:1. The dough can be kneaded without a bread machine or by hand, but it is time-consuming and tiring. Because it’s not for toast, the dough requirements don’t need to be too high.
2. The cheese slices are placed on the surface, so there is no need to brush the egg liquid.
3. The temperature and time of the oven should be adjusted according to your own oven. Observe more when baking to prevent overly colored or burnt.
