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1
Prepare the ingredients and put them into the UKOEOU10 dough mixer (except butter and salt). -
2
Stir until 70%, add butter and salt, stir until the surface is smooth and you can pull off the glove. -
3
Take out the beaten dough and let it rise for 50 minutes, then cut it into 80g pieces. -
4
Shape into an olive shape and put it in the high-tech F110S fermentation box until it doubles in size. -
5
Put it into a high-heat C95 oven at 200°C and 180°C, and bake for about 13 minutes. -
6
After grilling, take it out and cut it in the middle. Add tomato sauce and put in the crayfish meat.