Old noodles: 35g of high-gluten flour, 24g of water and 0.4g of dry yeast.

Practice: Mix all the ingredients evenly, knead into smooth dough, ferment at room temperature for about 1 hour, cover with plastic wrap and refrigerate for 12 to 17 hours.

Chicken stuffing: diced chicken breast: 200g New Orleans marinade powder: 15g water: 18g edible baking soda 2g onion slices, appropriate ginger slices, four or five freshly ground black pepper slices, appropriate sesame seeds (optional) and mozzarella cheese shreds: 80g.

Practice: Cut chicken breast into small pieces, cut onion into sections, slice ginger, pour in New Orleans marinade powder, black pepper, baking soda and water, stir well, seal and refrigerate with plastic wrap for more than 2 hours, and it is best to marinate for one night. Heat a non-stick pan, add a little oil, pour in the marinated chicken stuffing, and stir-fry for about 1-2 minutes until it changes color. Don't fry it too hard. Sprinkle sesame seeds and stir well. Turn off the fire and take out the pot. After completely cooling, add mozzarella cheese, stir well, cover with plastic wrap and refrigerate for later use.

Main dough: high-gluten flour: 250g fine sugar: 20g milk powder: 15g dry yeast: 3g (or 9g fresh yeast) water: 170g old flour: 50g salt: 3g butter: 20g.

Surface decoration: Kraft cheese powder is suitable.

Production steps:

1 Mix all the ingredients in the main dough except salt and butter, put them in the chef's machine, stir at low speed until no dry powder forms dough, turn to medium-high speed and knead into a thick film, add salt and softened butter, gradually knead the butter at low speed until it is absorbed, and continue to knead at medium-high speed until a firm and transparent glove film can be pulled out.

2 take out the dough and roll it round, and the surface temperature should be controlled within 26 degrees. The room temperature is 28 ~ 30℃, and the sealed fermentation is twice as large, and the finger sticking to the flour does not retract or collapse.

3 Take out the fermented dough, beat and exhaust, and divide it into 5 (or 4) portions. After rounding, cover with plastic wrap and relax at room temperature of about 28 degrees for 20 minutes.

4 Take a loose dough, pat it flat, pat off the bubbles on the side, turn it over, wrap it with 50g-60g stuffing, and make it into an olive shape or a square. Spray water or brush whole egg liquid on the surface and stick cheese powder.

5. Put it in a fermentation box or oven, the temperature is 35 degrees, the humidity is 75%, and the fermentation lasts for about 25 minutes, with a slightly larger volume.

6. Burn the oven in advance 170 degrees, and preheat 190 degrees. Cut the surface of the fermented bread, put it in a preheated oven, bake at 170℃ and 190℃ for about 20 minutes (adjust the temperature and time according to your oven temper).