1. The ingredients other than the flaky butter are put into the bread machine and dough for about 20 minutes at a time until the dough is smooth, without basic fermentation.
2. Live it into smooth dough and divide it into two equal parts. This is easier to handle. Spread it into slices and freeze for 30 minutes, or freeze it overnight. The next day, it will be thawed with the flaky butter until it is almost soft and hard, and then operate.
3. The butter is thawed and softened slightly. I divide it into two portions. Each portion is 100 grams of butter. Spread flour on the cutting board and roll it into a suitable size square.
4. Wrap the butter.
5. Roll out into a rectangle after wrapping.
6. After rolling out the dough, perform 3 folds.
7. Roll it into a 4 mm thick dough sheet, which can be rolled up and frozen if you can't use it at a time.
8. Cut a square about 10 cm or so.
9. As shown in the cut, pay attention not to cut off the middle part.
10. Cross-fold as shown, ferment to double the size.
11. Brush the egg wash, then put in the canned tuna, drain the water.
12. Sprinkle mozzarella and squeeze the salad dressing.
13. Preheat the oven at 190 degrees and bake it for about 20 minutes.
14. Bake until golden brown.
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