Golden Melaleuca
1.
Wash the carrots, taro, first vegetables, and chives, and chop into fine pieces. Marinate taro and carrots with oyster sauce, salt, thirteen incense and chicken essence
2.
Mix flour, yeast and sugar, slowly pour in warm water, while pouring, stir with chopsticks to form a flocculent
3.
Knead the dough until the surface is smooth. Cover with a lid or plastic wrap, and leave in a warm place to ferment to double the size
4.
Dip your index finger with flour, poke a hole in the middle, the hole does not collapse or shrink, and you can see that the inside of the dough has become a honeycomb in the middle of the dough, and it will be fermented.
5.
Knead the fermented dough until the surface is smooth
6.
Exhaust, divide into 5 equal parts, round, cover with plastic wrap and relax for 15 minutes
7.
Roll out 5 pieces of dough into dough pieces about 25cm in diameter
8.
Spread a layer of oyster sauce on the first piece of dough and spread a layer of taro
9.
Spread a layer of oyster sauce on the second piece of dough and spread a layer of carrots
10.
Spread a layer of nougat on the third piece of noodles (the nougat itself has a salty taste, so you don’t need to put oyster sauce)
11.
Spread a layer of oyster sauce on the 4th piece of dough and spread a layer of chives
12.
Do not put fillings on the 5th dough
13.
Put in a 9-inch round mold covered with baking grease paper or tarp
14.
Second proofing to double size
15.
Brush a layer of egg liquid on the surface of the dough
16.
Sprinkle some white sesame seeds
17.
Put the noodles in the preheated oven, middle layer, upper and lower heat, and bake at 130 degrees for 40 minutes (depending on the temperature of the oven)
18.
Once out of the oven, immediately demould and let cool
19.
Cut into pieces
Tips:
1. Adjust the baking time and temperature appropriately according to your own oven.
2. During the baking process, it is found that the surface of the bread can be covered with a layer of tin foil after being colored.
