Nori Bread

Name: Nori Bread
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g Flour; Some olive oil; Some Crushed black pepper; Some salt; 1.5 sheets Crushed Nori; 20g Caster sugar; 20g butter; 4g yeast; 70g egg; 160g water

by Qiaochu Baking

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

It is well known that seaweed is a kind of seafood with a taste of seafood. Any food that is related to seaweed will become synonymous with nutrition and deliciousness. Sprinkling some seaweed crumbs in the bread will make the whole bread taste fresh and full of seafood flavor. Full of strong umami flavor~ Eat a seaweed bread in the morning, and the relaxing and green day begins. There is not too much milk and sweetness. If you like the delicious taste, you can bring this quick bread to eat on the road. The soft bread has a crunchy texture of seaweed, and it is full of fragrance when chewed. Even in the absence of appetite, seaweed can mobilize the desire to eat, the salty and fragrant feeling relieves greasiness and enhances the taste, and the low-calorie advantage of seaweed will also reduce a lot of guilt~~

Nori Bread

1. Dough ingredients: 400 grams of bread flour, 20 grams of caster sugar, 2 grams of salt, 4 grams of yeast, 70 grams of eggs, 160 grams of water, 20 grams of butter

2. Sandwich material: olive oil: appropriate amount, crushed black pepper: appropriate amount, salt: appropriate amount, crushed seaweed: 1.5 sheets (4g)

3. Production: first make the dough, pour all the other ingredients except butter in the dough, mix well and knead it into a ball

4. After forming a dough, put the butter that has softened at room temperature into the dough, and continue to knead it evenly

5. Just knead it into an expansion stage that can pull out a delicate film

6. The dough is fermented to twice its original size and fluffy to complete the first fermentation

7. Use a rolling pin to roll the dough into a long thin sheet

8. Brush the dough with olive oil

9. Sprinkle some crushed black pepper and salt

10. Finally, sprinkle with shredded sea moss

11. Roll up the dough slowly

12. Then cut the dough into 8 even portions

13. Then cut each portion from the middle with the cut side up

14. Place each cut with a distance on the baking tray, put it in the oven for the second fermentation, the oven is not on, put a pot of hot water under the baking tray, turn off the oven and ferment for about 40 minutes.

15. The dough is twice as fluffy than the original. Take it out and brush with egg wash

16. The upper and lower fire of the oven is 180 degrees, and the middle layer of the baking tray is baked for about 12 minutes until the surface is golden brown.