Chive Bread
1.
In addition to salt and butter, put the ingredients into the bread machine and knead until it expands.
2.
Then wrap in butter and salt and knead until smooth.
3.
Pull out the film, wrap it with plastic wrap, and ferment to 2 times the size.
4.
Poke a small hole in the fermented dough without rebounding or shrinking, which means that the fermentation is complete.
5.
Take out the exhaust air and divide it into 8 small doughs equally, rub the round wrap wrapper and let it stand for 10 minutes.
6.
The small dough that has been set aside is exhausted, and the dough is rolled into a tongue shape.
7.
First fold down the middle, and then fold the two sides in the middle, pinching tightly.
8.
Finally, the mouth is closed, and the mouth is squeezed and placed downward for secondary fermentation.
9.
Use a blade in the middle of the fermented dough.
10.
For the chive filling, stir all the ingredients evenly, and put on the chive filling.
11.
Preheat the oven in advance, add heat to 190 degrees, lower heat to 170 degrees, and bake for 15 minutes.