1. Knead the middle seed material: 175g high-gluten flour, 3g yeast, and 105g water into a dough
2. Then cover with plastic wrap to ferment, and spread to the surface into a honeycomb shape
3. Then add all to the main dough materials (main dough materials: high-gluten flour 25g, low-gluten flour 50g, milk powder 10g, fine sugar 25g, salt 3g, egg liquid 20g, water 30g)
4. Stir it into a smooth dough and add 20g of softened butter
5. Knead the dough until the ribs appear, and at the expansion stage, round it up and cover with plastic wrap for 35 minutes
6. After the hair is finished, divide the dough evenly into small portions, and then round each portion
7. Take a portion and roll it into an oval shape
8.
Then roll it up from bottom to top and seal tightly
9. After doing this for each portion, ferment again
10. After it is about 2 times the size, cut it in the middle with a razor blade and brush with a layer of egg liquid
11. Add chives, egg liquid, black pepper, and salad dressing in a small bowl, mix well
12. Finally, spread the chive juice on the middle of the bread, put it in the preheated oven, 180 degrees, the middle layer, about 15 minutes is ready
Tips:1. The dough is a bit sticky, you can apply a thin layer of oil on the chopping board, which will make it easier to operate!
2. Pay attention to the temperature. If the surface is colored to a satisfactory level in the middle, lower the heat or cover the surface with a layer of tin foil to prevent the surface from burning!
