#aca烤明星大赛# Soup Type Soft Chive Bread
1.
Pour the soup ingredients into the container, add 25g of boiling water and stir evenly, cover with plastic wrap for later use.
2.
Pour all the ingredients of the main dough into the bucket of the bread machine
3.
After kneading into a ball, pour into the soup, continue to knead until the foundation expands
4.
After the foundation is expanded, pour in 25g of butter softened at room temperature
5.
Knead until you can pull out the film
6.
Take out the stirring rod and make it round. Carry out the first fermentation, ferment to 2.5 times the size
7.
The fermented dough is taken out and exhausted
8.
Divide into 6 parts after exhausting, cover with plastic wrap and relax for 15 minutes
9.
Take a loose dough and roll it into an oval shape
10.
Roll up from top to bottom
11.
Slightly stretched after rolling
12.
Good seams
13.
Take a sausage and cut it into two pieces. Just press in the middle
14.
Put them in the oven after making them one by one, and put a bowl of hot water in the oven for the second fermentation
15.
After fermentation, take out the surface and brush a layer of egg liquid, sprinkle with sesame and chopped green onion
16.
Squeeze the salad dressing and preheat the oven 180 degrees (you don’t need to squeeze it if you don’t like it, it’s also delicious)
17.
180 degrees and 20 minutes. (The specific temperature is based on your own oven)
18.
Freshly baked and brushed!
19.
The soft taste is superb
20.
Then tear it apart to see how it is organized!
21.
Anything you want to eat?
22.
If you like it, do it now!
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