Black Pepper Scallion Bread
by Zhi Fei
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put the high powder, sugar, salt, egg, and milk powder in a basin and mix well.
2. Add the yeast to 50 ml of water and stir well for later use.
3. Add the yeast water to the flour and mix well.
4. Add the rest of the water to the flour, remember not to pour all the water in at once, just add to the proper amount.
5. After kneading the flour into a dough, add butter and knead until it can pull out the dough in the expansion stage of the film.
6. Put the dough in a container, cover with plastic wrap, and perform basic fermentation.
7. Fermented to twice its original size.
8. The fermented dough is taken out and flattened to exhaust.
9. Let the drained dough relax for a while.
10. Divide the loose dough into six equal parts.
11. Roll out a loose piece of dough.
12. Spread the scallion filling and roll it up.
13. Roll into an olive shape.
14. Cut the olive-shaped bread into 4 equal pieces without cutting in between.
15. Twist the dough 360°, and then connect the two ends.
16. The finished bread embryo undergoes secondary fermentation.
17. The fermented bread embryo is brushed with egg liquid.
18. Oven baking position: preheat at 160 degrees Celsius for 5 minutes, and bake for 15 to 20 minutes. (According to your own oven to determine the baking temperature and time)
19. Oven baking position: preheat at 160 degrees Celsius for 5 minutes, and bake for 15 to 20 minutes. (According to your own oven to determine the baking temperature and time)
