1. Put the old dough and ingredients into the bread machine for kneading. The method I use is to take it out of the mold twice for 15 minutes.
2. The onions are deep-fried in advance, and the oil is dripped to cool down.
3. Press the dough into the onion
4. Perform the first 45-minute mellow to double the size
5. Cut into 100G six-person dough
6. Knead into a circle and relax for 15 minutes
7. Use a knife to make a pattern like a leaf, cover it with a cloth, and continue to mellow for 1 hour and 15 minutes
8. This kind of knife stroke must be before the second mellow
9. Preheat the oven for 10 minutes, put a bowl of water in the bottom of the oven, and bake at 200 degrees for about 25 minutes. The savory salty aroma and onion aroma make you unable to let go.
Tips:Old dough: Use 125G of flour, add 80ML of water, add 1.25G of dry mellow, and 2.5G of salt. Knead the dough one day in advance. After mellowing for two hours, put it in the refrigerator for 24 hours and use 80G. Adding mellow dough enhances the elasticity of gluten and the aroma of bread, and prolongs the shelf life. Be careful not to add too much mellow mother. Too much bread will not only become bigger, but the taste will also become sour.
