Dough material: 220g high-gluten flour, 30g low-gluten flour, 125g water, 30g butter, 3g salt, 40 sugar, 25g egg liquid and 3g sugar-tolerant dry yeast.

Ingredients: cheese, green peppers, colored peppers, onions, corn kernels, green beans, tomatoes, sausages, beef kernels, bacon, meat floss,

Sauces can be selected: pizza sauce, tomato sauce, salad sauce, Korean hot sauce and black pepper sauce.

Exercise:

1. Add the materials other than butter and salt into the chef's bucket ~ stir at low speed for 2-3 minutes until there is no dry powder, and form a dough, for about 2-3 minutes, turn for 5-6 minutes, and stir for about 3-4 minutes. Check that the thick film can be pulled out, and it has toughness and hackly fracture ~

2. Wrap the butter and salt in the dough and turn it over ~ It will be easier to absorb and won't paste a bucket. Stir the butter for 2-3 minutes to absorb and form a smooth ball ~

3.5-6 Stir continuously for 4 minutes and check. Thin and tough, not easy to break, the edge of finger puncture crack is smooth ~ jagged edge is enough for this bread. Round, cover, relax 10 minutes ~ minutes 16 portions, about 60 grams ~ continue to round, cover, relax 10 minutes.

4. Prepare food in advance when you relax! The more meat, the better, no doubt! The loosened dough is reshaped, poked and proofed 10 minute (temperature 25-30℃).

5. Bake in the oven 180℃ for 8 minutes, and take out diy according to your favorite taste.