Chive Buns
1.
After mixing the middle kind of materials, refrigerate and ferment for 18 hours
2.
Take the middle seed out of the refrigerator and set aside
3.
Tear the middle seeds into small pieces and put them in the bread machine
4.
High powder, sugar, milk put into auxiliary materials except butter
5.
After mixing into a dough, add butter and knead to the expansion stage
6.
Prepare the dough for fermentation
7.
Dough that has been fermented to twice the size
8.
Prepare chives, pork floss in salad dressing and tomato sauce
9.
Vent the dough and let it rest for 15 minutes
10.
Divide into small dough
11.
Roll into an oval
12.
Brush with tomato sauce
13.
Put the pork floss
14.
Tighten the mouth
15.
Make all the dough in turn
16.
Sprinkle with chives, squeeze salad dressing and tomato sauce
17.
Carry out secondary fermentation, about 180 degrees and 40 minutes after fermentation
18.
The buns are baked, soft and delicious, the perfect combination of onion aroma and tomato sauce salad dressing
19.
After being out of the oven, let it dry to room temperature, then store it in the refrigerator, and then return to the oven to bake for a few minutes when you eat it.
Tips:
Heart-warming reminder: Each oven has a different temper. You can adjust the shape and taste according to your own temper. You can adjust it according to your own preferences.
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