1. Except for the butter, all the ingredients are mixed together, put in a mixer and mixed to form a dough. Water can be added slowly according to the water absorption of the flour.
2. Then add the softened butter
3. Knead until you can get a layer of film
4. After kneading the dough, put it in a bowl and ferment at room temperature for an hour, until it is twice as large.
5. Use your fingers to stick flour and rub a hole in the middle of the dough. If it doesn't shrink or collapse, it means the fermentation is complete.
6. Then vent the dough, knead the dough and let it stand at room temperature for 15 minutes. Proof the dough. Divide the proofed dough into 50 grams of each, and place it in a baking tray.
7. Then put the dough in the oven for the second fermentation, the temperature is 40 degrees, the humidity is 85%, and the fermentation is 40 minutes. After the second fermentation, add cheese, tomato sauce and green onion to the bread.
8. Put it into the preheated oven and bake at 180 degrees for 15 minutes, and it will be hot!
Buy on JD
Buy on Amazon