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
300ml yogurt
15g yeast (dry)
50g sugar
80g butter
2 eggs
200ml ketchup
Moderate mozzarella cheese
1 basil
Proper amount of salt
Proper amount of pepper


Step 1
Prepare materials. Butter softens at room temperature.

Step 2
Put flour, yeast, sugar and eggs into the basin

Step 3
Mix yogurt well

Step 4
Add softened butter

Step 5
Knead into smooth dough and cover with plastic wrap

Step 6
Put it into the oven for fermentation / thawing

Step 7
Ferment for 1-2 hours.

Step 8
Preheat 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 9
Sprinkle 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 10
Squeeze the ketchup and spread it evenly with a spoon.

Step 11
Top the bread with mozzarella cheese slices and basil, sprinkle some salt and pepper to taste.

Step 12
Start from the edge of the rectangle and roll it into a long strip.

Step 13
Put butter on the cake mold and arrange the dough segments into a flower ring.

Step 14
Bake in the oven for 35-40 minutes until the surface is golden yellow, cool and demould.

Step 15
With your favorite dipping sauce. (I use sour cream)