1. soup: 20g high-gluten flour, water 100g(95g).

Tang Zhong exercises:? Stir 20g of high-gluten flour and100g of cold water into a thin paste, stir with low heat until the batter is corrugated, and cool for later use.

2. Materials: 200 grams of high-gluten flour, 25 grams of sugar, 3 grams of salt, 4 grams of yeast, eggs 1 egg, 50 grams of milk, 35 grams of salad oil and 50 grams of cooked black bean powder.

The refrigerated Tang Zhong is mixed with high flour, dry yeast, salt, sugar, whole egg, milk, salad oil and black bean powder.

3. Step by step from the 1 gear to the third gear. Because of its high speed and strength, it takes less than one minute to become a ball. After kneading for 7 minutes, the glove film can be pulled out.

4. Dough fermentation is 2.5 times larger.

5. The exhaust is rounded and relaxed15min.

6. Divide into four parts and open one of them.

7. Roll up to form an olive pit.

8. spread oil paper on the baking tray and add dough for secondary fermentation;

9. When the final fermentation is twice as large, cut it with a blade and add mozzarella cheese shreds and seaweed.

10. The fire is preheated 180 degrees, and the middle layer lasts for 20 minutes.