Step 1

Put all the ingredients of the dough in a mixing bucket

Step 2

Turn on the chef machine and whip at high speed until the dough is smooth and can pull a thicker film

Step 3

Divide the dough into 6 small doughs and let it rest for 15 minutes

Step 4

Cut the cheese cubes into small pieces

Step 5

Roll out the loose dough into an oval shape with a rolling pin

Step 6

Fold the top part of the dough down and compact it

Step 7

Then fold the lower part up, compact it and roll it out long with a rolling pin

Step 8

Then knead the dough with both hands into long strips with thin ends and thick middles, about 50 cm

Step 9

Wrap the dough around the two ends, twist it and turn it over, so that the two ends rest on the thicker dough in the middle, and press down gently.

Step 10

Spherical alkaline water pack, roll the dough into round slices, and place 15g cheese filling in the middle

Step 11

Wrap the filling and pinch it tightly

Step 12

Roll the dough into a circle

Step 13

Shape the dough and let it rise in a moist and warm place for 30 minutes

Step 14

After fermentation, put it in the refrigerator and freeze for 20 minutes

Step 15

Put 50g of baking alkali into 1000g of water, mix well to make alkaline water, and soak the frozen dough in alkaline water for 40 seconds

Step 16

Then use a scalpel to cut the dough and sprinkle with sea salt

Step 17

Bake in the oven at 200 degrees for about 15 minutes

Step 18

The shiny alkaline water pack is ready!