1 white dough left standing for 20 minutes.

Scrape the dough out of the bowl with the curved surface of the plastic scraper, and then divide it into small dough of about 40g with the flat surface.

Roll each dough into a ball, cover it with a tea towel and let it stand for 5 minutes.

Make sure there are no small pieces of dry dough on the workbench or rolling pin, because any particles will affect the expansion. Sprinkle some flour on the workbench. Similarly, sift the flour before spreading it.

Roll each dough into a circle, turn it over several times, sprinkle flour evenly on the flanging edge, and continue to roll the dough until it is thin (thickness 1-2mm).

You can bake one or two bread balls at a time, depending on the size of your oven. Slide the rolled dough onto a long-handled wooden spatula, then onto a baking slate in an oven preheated to 250℃ and bake for 3-4 minutes. The dough expands quickly, and the baked bread balls will fully expand and be golden brown. If you tap lightly with your finger, it should sound hollow.

Carefully take the bread balls out of the oven and put them on the cooling rack to cool. Bread balls taste best within 3-4 hours after baking. They can be stored in a sealed jar for several days. Don't put them in plastic bags, or they will become soft.

Before serving, dip a brush in the book water, brush a small circle on the bottom of the bread to soften the crust, then carefully cut off the crust with a sharp knife, and then gently put a proper amount of salad into the bread ball. When eating, break the top of the bread ball with a spoon or fork, and the salad will be exposed.