1, crust: high-gluten flour180g soft sugar10g salt 2g yeast 5g butter15g milk 120ML.

2. Stuffing: fresh Tricholoma 10 green pepper, half red pepper, half canned yellow peach (canned pineapple is the best), 2 pieces of Hormel beef100g bacon, 2 pieces of mozzarella150g hard cheese.

3. Sauce: Baiweilai tomato sauce

Steps/methods

1

Heat milk to 40℃, add yeast, stir well, add sugar and salt into flour, and slowly pour milk into flour to form dough.

2

Add butter that melts at room temperature to the dough. Continue to knead into dough with smooth surface, and cover it with wet cloth for 1 hour to twice the size of the original dough.

Wash Tricholoma and green pepper and slice them for later use.

Heat the wok, without adding oil, add a small amount of salt to Tricholoma and Green Red respectively and fry the bacon in the wok for half a minute to remove the water.

Slice the seedless black olive, slice the fried bacon, cut the yellow peach (instead of pineapple), and set aside with the mushroom, green pepper and beef.

Wipe mozzarella and hard cheese for later use.

Grease the baking pan, roll the dough round, put it into the pan, and spread the dough to the edge of the pan by hand to make the dough on the edge slightly thicker.

Punch the pastry with a fork. In case the cake bulges during baking.

Spread the sauce evenly on the perforated dough.

Sprinkle a little shredded cheese on the sauce and spread with bacon slices.

Sprinkle beef evenly on the cake and sprinkle a small amount of shredded cheese on it.

Bake in an oven preheated at180 for 10 minutes and take out.

13

Put the other fillings on the cake evenly, and sprinkle some shredded cheese between the fillings.

14

Sprinkle all the remaining shredded cheese evenly on the filling.

15

Brush the edges of the cake with oiled egg liquid.

16

Gently compact the filling by hand. Bake in the oven at 200 15 minutes.