Golden Salad Bread

Name: Golden Salad Bread
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 50g High-gluten flour; 7g Caster sugar; 50g Low-gluten flour; 1/8 teaspoon salt; 2g Dry yeast; 18g Whole egg; 37g water; 8g butter; 42g corn kernels; 25g Chobe Salad Dressing; 1/2 Boiled eggs; 1 tablespoon ketchup; 1/2 tsp Parsley powder; a little black pepper powder

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

The temperature is low and the fermentation is slow? It doesn't really matter. If you are not in a hurry, let it slowly ferment, but this is too difficult to predict the time, maybe it will be overnight? Maybe one day? It doesn't matter if you are in a hurry, there is always a microwave oven, right? Put a cup of water in it and turn it to a boil, put the basin in, close the door, boil the water again when the temperature is low, repeat several times, the dough can reach the ideal state in about 1-2 hours. Second hair, usually in the oven, put a bowl of boiling water in it, so as not to dry the skin. If the microwave oven is big enough, it can also be done in the microwave oven. Therefore, fermentation is easy. Look at this salad bread, from the microwave to the oven, the growth is still ideal, right?

Golden Salad Bread

1. Dough: 50 grams of high-gluten flour, 50 grams of low-gluten flour, 7 grams of fine sugar, 1/8 teaspoon of salt, 2 grams of dry yeast, 18 grams of whole eggs, 37 grams of water, 8 grams of butter Ingredients: 42 grams of corn kernels, Half a boiled egg, 25 grams of Kewpie salad dressing, 1 tablespoon of tomato sauce, 1/2 teaspoon of parsley powder, a little black pepper

2. Pour the dough ingredients into a large basin except the butter, stir until it is slightly smooth, add the butter, continue to stir until a slightly transparent film is pulled out, put in a large bowl, cover with plastic wrap, ferment to 2 times the size, take out, and exhaust. Round and relax for 10 minutes.

3. Roll the dough into a 10*20 cm rectangle, turn it over, roll it up, and cut into thirds. Cut each dough from the middle to the bottom without cutting it off,

4. Turn over the cuts and place them in a baking tray. Finally, leave for about 20-30 minutes, cut two knives on each end of the dough, and continue to leave for 10-15 minutes

5. Chop the boiled egg, pour it into the corn kernels, add 12 grams of salad dressing, and mix well. Brush the surface of the fermented dough with egg liquid and tomato sauce, and spread with corn kernels

6. , Squeeze the salad dressing, sprinkle with parsley powder and black pepper, put in the oven, middle layer, heat 190 degrees, lower heat 160 degrees, bake for about 15 minutes. The surface is golden and baked.

Tips:
The fermentation time needs to be adjusted according to the actual situation.

It is better to use a delicate type for tomato sauce.

Be careful not to cut the edge of the dough when you cut it in the center.