This is a Sina blog, not original, but the taste is really good. Cold storage method: flour: water = 1:1, stir evenly, leave it at room temperature for 1h, then refrigerate for 12h-24h.
Put all the ingredients in the chef's machine. When it is expanded, it is fermented for the first time and fermented to twice the size of the dough.
After the first fermented dough was vented, it was evenly divided into 12 portions, rounded, and flattened.
Put in the oven, add a bowl of boiling water below, and carry out the second fermentation.
After the fermentation, use a rolling pin to press a nest in the center of the dough.
Brush the whole egg mixture around.
Add fluffy pine, corn kernels, smoked sausage, and squeeze the salsa.
Preheat the oven to 180 degrees, fire up and down, middle layer, 20 points.