1. 1. Soup type: Put water and high powder in a milk pot, stir evenly and heat. Heat until there are obvious lines on the surface, away from the fire. Cover the surface with plastic wrap, and put it in the refrigerator for more than one hour.
2. 2. Put other materials of the main dough except butter into the mixing bucket, knead the thick film and heat the butter until it expands.
3. 3. Put the dough in the fermentation basin and gently squeeze it to make the temperature of the dough as consistent as possible during fermentation, and the surface is covered with plastic wrap for basic fermentation.
4. 4. Divide the dough into 12 small doughs, cover them with plastic wrap and relax for 15 minutes.
5. 5. Drain the canned tuna, add appropriate salad dressing, black pepper, and salt to mix evenly. Press the dough and roll it out slightly to wrap the filling.
6. 6. Put the stuffed dough into the Curulei mold with the mouth facing down, and carry out the second fermentation.
7. 7. After fermentation, put it in the oven at 160 degrees and bake for 22 to 25 minutes. The specific temperature should be adjusted according to the temper of the oven.
Tips:1. The moisture in the dough should be increased or decreased according to the water absorption of the flour.
2. If you want big mushrooms, you can increase the total amount of dough.
3. The egg size is different, please feel the actual amount to adjust the dough liquid amount.
4. 100 grams of canned tuna is to drain the oil or water in the can.
