1. Put the ingredients, eggs, milk, sugar, and salt into the bucket of the bread machine, pour the flour, and put the yeast powder on the surface of the flour
2. Start the kneading program once, and then add butter and kneading again after the kneading is completed.
3. Until the dough can be pulled out of the film, covered with plastic wrap, and fermented at room temperature for 60 minutes, until the dough has doubled in size
4. Take out the mixed dough and put it in the basin
5. Cover with plastic wrap and ferment for 60 minutes at room temperature until the dough doubles in size
6. Divide the dough into 12 equal parts, round the dough, cover with plastic wrap, and relax for 10 minutes
7. Roll the dough into a strip
8. Take three pieces of noodles and pinch tightly on the top, braid the noodles
9. As shown
10. As shown
11. As shown
12. Pinch the bottom tightly (to prevent it from falling apart)
13. Place the shaped dough on a baking tray lined with greased paper
14. Put it in the oven, turn on the fermentation function, until the dough is more than 1.5 times larger, brush with egg liquid
15. Sprinkle with chives and cheese powder
16. Squeeze the salad dressing on the surface
17. Put it in the middle layer and heat it up and down at 180 degrees for 20 minutes (depending on your own oven)
18. Take out after baking
Tips:1. Put scallions according to personal taste. I don’t like to eat scallions, so I put less. Kraft cheese powder is salty, and it also plays a role in salt seasoning. If not, please add a little salt to the chopped green onion. Do not add the chopped green onion with salt too early. If you add it too early, it will make the chopped green onion water.
It should be added just before roasting.
2. Before rubbing the bread into long strips, make sure that the dough has enough relaxation time, otherwise the dough will break easily. After weaving the braid, squeeze the neck tightly so as not to burst open.
