Step 1

Prepare the materials used

Step 2

Put all ingredients except butter and salt in a bread bucket, run a kneading program, add salt, and after the meat is even, add butter and knead until the expansion stage (it doesn’t matter if the holes are not so smooth).

Step 3

Take out the kneaded dough, cover with plastic wrap, and let it rise at room temperature until it doubles in size

Step 4

Remove the fermented dough

Step 5

exhaust, divided into 8 parts

Step 6

Roll around and cover with plastic wrap for 10 minutes

Step 7

During the pine period, the filling is made, and the pickled cucumber is used for this brand, which is relatively crispy

Step 8

Drain the pickles, dice the ham, add green beans and mozzarella to mix

Step 9

The loose dough is rolled into a cow’s tongue shape, rolled up from one side, and left to relax with the mouth facing down for 10 minutes.

Step 10

Take a loose dough and roll it out

Step 11

Use a scraper to cut one on each side of the dough, and do not cut off the edges

Step 12

The cut sides on both sides are lifted and crossed each other.

Step 13

Add the prepared cheese filling.

Step 14

Place in a baking tray for final fermentation at a temperature of 75% and a humidity of about 38 degrees.

Step 15

After fermentation, put it into the middle and lower layers of the preheated oven, 180 degrees, and heat up and down for about 20 minutes. The specific temperature and time are adjusted according to the temperament of the oven.

Step 16

Finished product picture~

Step 17

Finished product picture~

Step 18

Finished product picture~