Crust: 250g flour, 3g baking powder, 150g milk, 1 tbsp sugar, 1/2 tsp salt, 30g butter

Filling: corn kernels, peas (more than enough water), canned tuna, a little chutney or ketchup, mozzarella cheese 1/3 diced, 2/3 grated

Methods

1: Pour the flour into a bowl. Add sugar and salt and mix well, slowly add in milk and knead until the dough is smooth and delicate.

2. Soften the butter, add it to the dough in 4-5 batches and knead well until the dough completely eats the butter.

3. Wrap the live dough with plastic wrap.

4, when the dough is rested and fermented to double its original size, divide it into 100/g of a dough, 60/g of a dough, flatten it with your hands to exhaust it, then knead it into a ball, and let it rise for about 15 minutes, then roll it into a round cake and put it into a pizza pan, roll it into a long strip, cut it into small pieces, wrap it into the diced cheese, and then line it up in order for the second fermentation.

5, when the cake has the original two thick, pastry fork small holes, brush the edge of the egg wash, the bottom of the layer of chutney, put vegetables, tuna, mozzarella cheese, sprinkled with a little batch of sprinkles

6, preheat the oven in advance, bake at 200-210 degrees for about 15 to 18 minutes.

Tips

Into the top layer of the oven for 10 minutes, quickly put to the bottom layer of the baking for another 5-8 minutes (so that the bottom of the cake is more crispy)