Preparation materials: buckwheat flour, ice water, fine sugar, salt, yeast, butter, milk powder, mozzarella cheese crumbs, bacon.
1. Pour water, sugar, salt, milk powder and buckwheat flour into the bread bucket in turn.
2. Add yeast to the top of the flour, and select the kneading program of the bread machine 10 minute.
3. After the first kneading, add the butter cut into small pieces, and select the kneading program 15 minutes.
Fourth, after the dough is mixed, it is fermented to twice the size at room temperature, about 40-50 minutes.
5. Take out the dough, divide it into 6 parts, lightly press and exhaust, cover it with plastic wrap after rounding, and relax 15 minutes.
6. Roll the relaxed dough into a circle and put in the stuffing, each filling is about 30 grams.
7. After the dough is pinched and closed, put it on a non-stick baking tray, put a bowl of hot water in the oven to make the oven have a certain humidity, and ferment for about 40-50 minutes.
Eight, cut a cross with scissors.
Nine, then pull the cut hole outward by hand to make it bigger.
10. Put it in the middle and lower layers of the oven preheated to 180 degrees, and bake for 18 minutes.
Eleven, take it out and eat it.