Double Brushed Scallion Savory Bread

Double Brushed Scallion Savory Bread

1. Prepare the ingredients. The dough was kneaded in a bread machine the night before and put in a crisper for fermentation; corn sweetened water or heated in a microwave oven for three minutes, drain the water

2. Pumpkin particles in the dough, and more "sticky"

3. After taking out the dough, sprinkle with chopped green onion and knead the dough

4. Knead the chopped green onion into the dough and shape

5. Cover with plastic wrap and let relax for 15 minutes

6. Divide into 8 pieces with a spatula

7. Put in the rectangular "cake cups"

8. Do 8 in turn

9. Add corn sweet bean cheese (I prepared less stuffing, so I added some dried cranberries and coconut), refrigerate again and ferment overnight

10. Take it out of the refrigerator the next day and bake at 160°C for 20 minutes

11. Just out of the oven

12. Attractive scent color

13. Cheese brushed

14. "Noodles" can also be brushed, the taste is soft and chewy, salty and sweet.

Tips:

This kind of drawing dough requires more milk or water when kneading. The dough must be "sticky". In addition, it should be refrigerated and fermented (it is said that refrigerated fermentation can also reduce the "calories" of the dough).