STEP 1/13
Frozen ink is defrosted overnight in the refrigerator or left at room temperature for about 30 minutes.
STEP 2/13
Put two lumps together. You're gonna hit it hard and then you'really..
STEP 3/13
First ferment in a warm place.
STEP 4/13
It just needs to be twice as bulky. It took me about 2 hours and 30 minutes around 30 degrees.
STEP 5/13
When the first fermentation is complete, it is divided into 60 grams and rounded well,
STEP 6/13
Cover wet cotton cloth at room temperature for 10 to 15 minutes and ferment intermediate.
STEP 7/13
Roll out the dough into a disk shape with a rolling pin, place the mozzarella cheese on top,
STEP 8/13
Pinch it well and make it round.
STEP 9/13
When the molding is complete, the secondary fermentation is performed in a warm place.
STEP 10/13
Second ferment for about 20 minutes to slightly swell.
STEP 11/13
When the second fermentation is complete, a small scissors house is placed on the top with a cross,
STEP 12/13
Sprinkle a little bit of parsley on top.
STEP 13/13
Bake for 15 to 20 minutes in a preheated oven at 170 to 180 degrees. When it's done, let it cool in a cooling net.
Frozen ink is sold at the baking shopping mall.