Practice: cheese crispy sausage stuffing: (3 portions/serving about 4 1g), crispy sausage 104g(4 small roots), 20g(2 pieces of cheese (2 slices).

Dough (3 pieces/about 95g each): high-gluten flour 180g, salt 2g, yeast 1.5g, and water 65438+500g. Mix well and knead into thick film. After kneading, divide it into three parts and make a circle. Cover with plastic wrap and relax for 20 cm. Take a loose dough, roll it into a rectangle, add the stuffing and wrap it tightly.

After fermentation, boil hot water on both sides for 30 seconds (do not bubble the boiling water), and then boil hot water after fermentation.

Boil both sides for 30 seconds (boiling water should not bubble), drain, sprinkle with cheese powder, and preheat the oven to 200 degrees.

Bake for 20 minutes.