Main dough:

Japanese high-gluten flour 1000g, milk powder 30g, sugar 100g, salt 20g, high-sugar dry yeast 10g, milk 300g, water 320g and butter 100g.

Alkaline water:

40g baking soda and1000g water.

1. Cheese soda water polo

Cheese and bacon stuffing:

Bacon 200g, black pepper 3g, mozzarella cheese and cheese slices.

2. Milk-flavored soda sticks

Souffle sauce:

Butter 80g, whole egg 50g, powdered sugar 25g, milk powder 100g.

3. Black sesame soda stick

Sesame stuffing:

Cream 100g, sugar 100g, black sesame paste 100g, and black sesame powder 200g.

4. Tomato souffle soda stick

Tomato souffle filling:

500g of meat floss, 350g of cream cheese, and 0/00g of tomato sauce/kloc.