Preparation of ingredients:

Face group:

200g of high-gluten flour, 2g of salt, 6g of fresh yeast, 20g of iced milk10g,10g; Butter;

Stuffing:

200g of winter bamboo shoots, 0g of pepper10g of cheese10g;

Alkaline water:

500 ml of cold water and 20 g of baking alkali.

Exercise:

1. blanch the fresh bamboo shoots and cut them into cubes. Put the pepper in the oil pan to stimulate the fragrance, then pick out the pepper, add bamboo shoots and salt monosodium glutamate, and stir-fry for later use.

2. Beat the dough into thick film, divide it into even equal parts, and cover it with plastic wrap for 20 minutes.

3. Roll the dough into a circle, add the diced bamboo shoots and cheese, and wrap it tightly to make it round.

4. Put the wrapped dough in the refrigerator for 30 minutes, then take it out and soak it in alkaline water for 60 seconds.

5. Take it out of the alkaline water, drain a little water, open the scissors and cut it deeper.

6. Preheat the oven and bake at 2 10 degrees Celsius for 20 minutes.