From Sawaraji [home-made yeast bread at home at ease] Natural noodles are already available in the kitchen under the method of searching for yeast
Material
| Old noodles | 80g |
| High-gluten flour | 200g |
| Unsalted butter | 12g |
| Milk (except for summer, it needs to be heated to about 37 ℃) | 120ml |
| granulated sugar | 1½ tablespoon |
| salt | About 1 tsp |
| Canned tuna | 2 small cans |
| mayonnaise |
Put flour, sugar, salt, and old noodles in a glass bowl, add 100ml of milk, stir evenly with a scraper, and add the remaining milk little by little, until the flour just forms a ball.
Move the dough to the panel and knead it until it does not stick to the panel. Put butter, crush with your fingers and knead the dough. Place the kneaded dough in a glass bowl. Cover with plastic wrap and place in a warm place, waiting for the dough to expand to 3-4 times.
Take out the dough with a scraper, place it on the panel, cut into 8 portions, knead the cut surfaces of the small dough together, cover with a glass bowl and let sit for 20 minutes.
With the bottom of the small dough facing upwards, pull it into a 10cm long ellipse by hand, pull the 1/3 of the proximal and distal ends of the bread into the middle and squeeze, and then knead the dough into two thin and thick shapes. Put the dough joint down into the baking sheet lined with oil paper. Put the baking tray and hot water cup together in the oven to ferment, and let the dough ferment to twice the size.
Make a cut in the surface of the dough, place the tuna, and squeeze the mayonnaise. Preheat the oven at 210 ° C and bake for 12 minutes.