Onion Cheese Shredded Bread
1.
The main ingredient of the material is the dough material. The dough materials except butter are put into the bread machine to knead the dough. After kneading, put in the butter and knead again. Knead gently to pull out the film. If you don’t have a bread machine to knead by hand, please refer to the method of dough in the "Scallion Ham Bread Roll" I posted earlier.
2.
After kneading the dough, put it in an oiled basin, cover with plastic wrap and leave it in the oven at 40 degrees to ferment for 1 hour
3.
Ferment to double the size. Dip your fingers in the flour and poke it in without shrinking immediately.
4.
Cut the onion, spring onion and chicken sausage. If there is too much water, absorb the water with a paper towel. Prepare the cheese and olive oil.
5.
Roll the dough into thin slices that resemble a rectangle
6.
Brush the top with a thin layer of olive oil, sprinkle with a layer of chopped green onion, and cut into small pieces with a round knife
7.
The bottom layer of the toast mold is similar to layering a layer of blocks
8.
Then spread ham and onion, sprinkle a layer of cheese and chopped green onion, and then spread the noodles and then add onions, etc., so that layer by layer is finished.
9.
Cover the lid and leave it in the oven to ferment at 40 degrees to double the size, take it out, about 80-100 minutes
10.
Put it in the lower layer of the oven at 190°C and bake for 45 minutes, and the surface can be taken out if the color is satisfied
11.
You can tear it up and eat it, or cut it up and eat it.
12.
The similar method can also be operated with other molds. If it is an uncovered mold, it is best to cover it, otherwise the surface will be too dry after the second fermentation, and the surface will be harder after baking.
