1. 1. Prepare the ingredients and soften the butter.
2. 2. Put all the dough materials except butter into the bread machine to knead the dough, put the liquid first, and then put the solid materials.
3. 3. After kneading into a dough, add softened butter and continue to knead.
4. 4. Knead it into a relatively thin film that can be pulled out, not as thin as toast dough.
5. 5. Spheronize and ferment at room temperature for 40 minutes to double the size.
6. 6. Mix the taro mashed ingredients well and set aside
7. 7. Divide the dough into 3 portions, vent and spheronize, then cover with plastic wrap and relax for 15 minutes
8. 8. Take the dough and roll it into a 25*35 rectangle, turn it over, and thin the bottom edge.
9. 9. Spread an appropriate amount of taro paste and spread a layer of floss, leaving white on the edges.
10. 10. Roll up from top to bottom, tighten the bottom and ends,
11. 11. Put it in the Xuechu 5400 baking pan and ferment, and ferment for about 50 minutes at 35°C in Baicui oven.
12. 12. Brush a layer of milk on the surface of the fermented bread, and sprinkle some shredded mozzarella cheese.
13. 13. The middle layer of Baicui oven 5400 is 200 degrees for 15-20 minutes, and the tin foil is covered according to the coloring situation, and the bright surface is washed up.
14. 14. Release the mold from the oven and place it on the grid and let it cool.
Tips:You can leave it without mozzarella, you can't apply some whole egg liquid
