#aca烤明星大赛# Scallion Cheese Pork Floss Bread
1.
All ingredients are ready: pour corn oil into the bucket of the chef's machine, wash the chives leaves and finely chop them, cut the cream cheese into small pieces and soften at room temperature, and dissolve the yeast with 10 grams of warm water (the water is out of the amount)
2.
Pour the milk, sugar, and salt into the bucket of the cook machine first, then pour the flour, and finally pour the yeast
3.
Start the program, knead the dough very moisturizing, and pull out a large film; round the dough, put it in a large bowl, cover it with plastic wrap, and place it in a warm and humid place for basic fermentation
4.
When the dough is 2.5 times its original size, dip your fingers in the flour and poke a hole on the top of the dough without collapsing or shrinking, and fermentation is successful.
5.
Take out the dough, place it on the kneading mat, ventilate and knead it, let it rest for 10 minutes
6.
When you relax the dough, prepare the filling: cream cheese, chopped shallots, and homemade pork floss in a large bowl
7.
Mix well with a spatula
8.
Roll the dough into a dough piece of about 4 mm thick, and use a circular biscuit mold with a diameter of 5 cm to carve out small round pieces.
9.
Take a piece of dough, wrap it in the right amount of filling, and knead the two ends with the method of making dumplings without kneading the middle
10.
Place the wrapped dough box on the diameter line of the 9-inch round baking pan
11.
Wrap the rest of the dough and fillings and place them between the two dough boxes, and arrange them as neatly as possible; the remaining dough and fillings can’t fit, you can put them in other molds separately; then put them in a warm Secondary fermentation in moist areas
12.
When the dough is twice as large as the original, lightly brush a layer of egg liquid on the surface of the dough, and the oven starts to preheat 180 degrees
13.
Put it into the middle layer of the preheated oven, 180 degrees, up and down, 20-25 minutes
14.
After it’s out of the oven, let it air a little and demould it
15.
Golden red color, rich green onion
16.
It's really delicious
Tips:
Because the filling is relatively wet, the baking time can be appropriately extended according to personal taste requirements. When the surface color is too dark, a layer of tin foil can be added; although the thickness of the dough is calculated, try to fit all in a baking tray, if there is surplus The dough and fillings can be separately put into a small mold and baked together; please adjust the baking time and temperature according to the size of your own oven and bread.
