1
![](doupload/caipu/12/11/12/20121112104506568.jpg)
除黄油外将所需材料放进面包机
2
![](doupload/caipu/12/11/12/20121112104506185.jpg)
按和面档开始揉面至扩展阶段
3
![](doupload/caipu/12/11/12/20121112104506955.jpg)
加入黄油
4
![](doupload/caipu/12/11/12/20121112104506774.jpg)
再按一至两次和面档至完全阶段
5
![](doupload/caipu/12/11/12/20121112104506569.JPG)
可以拉出薄膜
6
![](doupload/caipu/12/11/12/20121112104506287.jpg)
发酵至2-2.5倍大,用手指沾面粉,在面团上戳一个洞,洞口不会回缩
7
![](doupload/caipu/12/11/12/20121112104506318.jpg)
准备所需配料
8
![](doupload/caipu/12/11/12/20121112104506725.jpg)
将罐头倒出,放入适量披萨草,搅拌均匀放一边待用
9
![](doupload/caipu/12/11/12/20121112104507716.jpg)
取出面团排气后,分出10g的12个小团作耳朵及外圈,余下面团的分成四份作面包底部,滚圆后盖上保鲜膜松弛10分钟
10
![](doupload/caipu/12/11/12/20121112104507427.jpg)
取其中两个小团再次滚圆当耳朵,一个大团擀成圆饼状当米奇的头,耳朵要稍稍放的开一些,防止烧烤出来后粘在一起,用叉子在主面团上压出小洞洞
11
![](doupload/caipu/12/11/12/20121112104507423.jpg)
再取其中一小团,搓成长条形
12
![](doupload/caipu/12/11/12/20121112104507208.jpg)
作面包的外圈
13
![](doupload/caipu/12/11/12/20121112104507448.jpg)
进入烤箱进行最后发酵至两倍大取出(烤箱预热至180度)
14
![](doupload/caipu/12/11/12/20121112104507738.jpg)
刷上蛋液
15
![](doupload/caipu/12/11/12/20121112104507703.jpg)
中间盛上准备好的金枪鱼沙拉
16
![](doupload/caipu/12/11/12/20121112104507568.jpg)
进入180度烤箱,中层,约烤13-15分钟(以自家烤箱脾气为准)