I've been eating it for a week! !️ Cheese crispy chicken steak package is a popular item in the private room

Cooking Instructions

1. Mix the ingredients well and refrigerate with plastic wrap veneer for later use. Pour the soup ingredients and dough ingredients (except the butter) into the chef's mixer bucket, knead until the expansion stage, add the softened butter, and continue kneading until the glove film is reached.

   

2. After the kneaded dough is rounded, cover it with plastic wrap and ferment the fermentation box at 28 degrees and 75% humidity, and ferment it to twice the size at one time.

   

3. Take out the dough and press and exhaust it into 18 equal parts, gently round it with a tiger's mouth, cover it with plastic wrap and relax for 20 minutes.

   

4. Roll out the loose dough into a cow's tongue.

   

5. After turning over, thin the long side and roll it up from the top.

   

6. Continue to cover with plastic wrap and relax for 10 minutes.

   

7. The length of the loose dough is about 20 cm.

   

8. Braids are made in groups of three.

   

9. Put it into a baking tray in turn, and ferment it in a fermentation box at 36 degrees and 85% humidity until it is twice as large.

   

10. Bake the semi-finished chicken steak in the oven at 200 degrees for 15 minutes, cut into small pieces and set aside.

    

11. Brush the surface of the dough with whole egg wash and put a few pieces of chicken steaks.

    

12. Sprinkle with chopped mozzarella cheese and garnish with salad dressing and tomato sauce.

    

13. Send the preheated Changdi stove oven to 160 degrees for 16 minutes.

    

14. After cooling out of the oven, it is packed and sealed.