Chive Cheese Bread
1.
Put all the ingredients needed for the bread except warm water and butter into the bread maker, and start the bread maker function. (My bread machine's dough function is kneading + fermentation, the total is 1 hour and 40 minutes)
2.
Slowly add warm water while mixing the dough.
3.
When kneading until it forms a dough, add butter and continue kneading for about 45 minutes.
4.
After kneading is finished, send to 2-2.5 times the size.
5.
Take out the dough and let it vent, divide it into 4 equal parts, and let it sit for 15 minutes.
6.
Prepare the pork floss and sausage diced.
7.
Take a dough and roll it into a sheet with a rolling pin. You can roll it out thinner underneath. Spread the sausage cubes and pork floss that have been cut in advance, and gently press down.
8.
Roll up from top to bottom, close the mouth on both sides.
9.
Put it in the oven to ferment, and put a bowl of hot water on the bottom of the oven.
10.
When the bread is fermented to twice its size, take it out and brush with egg liquid.
11.
Sprinkle with shredded cheese and squeeze with salad dressing.
12.
Squeeze the tomato sauce and sprinkle with chopped green onions.
13.
Put it in the oven and bake it on a low fire at 180 degrees for about 15-20 minutes. After coloring, you can cover the surface of the bread with tin foil to prevent the color from becoming too dark.
Tips:
1. It's cold now. I usually put it in the oven for fermentation. My oven has a fermentation function. The default is about 45 degrees and 40 minutes.
2. My oven is 30L. If the oven is big, it can be doubled. 3. If there is no bread machine, you can knead to the expansion stage by hand.
