Mix all the ingredients except butter in 1. In summer, the liquid should be chilled in advance to prevent the dough from getting hot.
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Knead until fine and malleable, and add softened butter.
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Knead into an expanded state
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Put the dough in order and ferment it. The weather is about 30 degrees recently, so it can be fermented directly in the sun.
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Fermentation is twice as big.
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When fermenting, prepare stuffing, mozzarella cheese, sugar and cheese powder, mix them evenly and leave them at room temperature for later use.
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The fermented dough is divided into three equal parts.
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Packing filler
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Pinch tightly like a steamed stuffed bun.
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Relax for a while.
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Roll it into a round cake and poke it with a toothpick if there are bubbles in the process.
In the picture, this one is rolled to 2 1cm, because the dough is divided into two pieces, so the diameter is a bit large. If it is divided into three pieces, the diameter will be slightly smaller. Master it yourself.
Secondary fermentation after rolling
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Gently brush the fermented surface with butter softened into toothpaste and sprinkle cheese powder on the surface.
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/kloc-bake at 0/80 degrees for about 20 minutes.
The specific time is adjusted according to your own oven. Don't bake it too long. If it is baked for a long time, the painting will not be effective.
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Cut it into pieces while it is hot.
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Oral satisfaction
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Make three at a time, roll the endless stuffing into round cakes, put them in fresh-keeping bags, freeze them in the refrigerator, thaw them at room temperature when they want to eat, and bake them after fermentation, which is convenient and quick. It is also very popular to send this semi-finished product to friends.
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skill
You can also add some durian mud to the stuffing to make it taste like durian. It's delicious to try it yourself.