Have you ever thought that you can play baking anytime and anywhere without staying by the oven?
300g high gluten flour
300g low gluten flour
15g yeast (dry)
Moderate mozzarella cheese
Proper amount of salt
Proper amount of pepper
Step 1Prepare materials. Butter softens at room temperature.
Step 2Put flour, yeast, sugar and eggs into the basin
Step 3Mix yogurt well
Step 4Add softened butter
Step 5Knead into smooth dough and cover with plastic wrap
Step 6Put it into the oven for fermentation / thawing
Step 7Ferment for 1-2 hours.
Step 8Preheat the oven 180 degrees, (the maximum function key of Changdi bread / cake is 170 degrees) slice the masurilla, (cut it thin and roll it well) wash the basil, control the water content, and chop the thin strips.
Step 9Sprinkle flour on the silica gel pad, take out the fermented dough, knead the bubbles, knead until smooth, and roll into a large rectangular cake the same size as the silica gel pad.
Step 10Squeeze the ketchup and spread it evenly with a spoon.
Step 11Top the bread with mozzarella cheese slices and basil, sprinkle some salt and pepper to taste.
Step 12Start from the edge of the rectangle and roll it into a long strip.
Step 13Put butter on the cake mold and arrange the dough segments into a flower ring.
Step 14Bake in the oven for 35-40 minutes until the surface is golden yellow, cool and demould.
Step 15With your favorite dipping sauce. (I use sour cream)