Step 1

[Make filling]: Wash the mushrooms

Step 2

slice

Step 3

Heat the oil and stir-fry the minced garlic

Step 4

Add mushrooms, a spoonful of miso sauce, half a tablespoon of chili sauce, a little sugar, a little water, cover the pot and simmer, then reduce the juice over high heat.

Step 5

Let cool completely and set aside.

Step 6

In the #Cast New Cooker #Mixing Bucket, I put everything except butter in the dough making bucket

Step 7

Select M2 mode, start mixing dough with one click, the time is automated, it’s really easy to use.

Step 8

Add chopped coriander and softened butter when the tendon is seven points, and if you don’t like coriander, you can leave the chives unchanged.

Step 9

End of the procedure

Step 10

The film release effect is very good! The new chef machine of Kashi really greatly improves efficiency. Silent throughout.

Step 11

Relax the dough for 10 minutes

Step 12

Divide into 8 parts and roll them into 8 parts, and relax for another 15 minutes

Step 13

Roll out about 12cm in diameter and about 8mm thick

Step 14

Place in a baking sheet and ferment until 1,5 times larger

Step 15

After fermentation, brush with yellow mustard

Step 16

Once again put the mushroom filling, mozzarella cheese and chopped cilantro or chives

Step 17

Full of temptation, heat up and down 200 degrees, 25min Baked.