Savoury and Delicious ~【scallion Pork Loaf Braid Bread】
1.
Fry the scallion oil first. Take 30g of chopped green onion.
2.
Pour 25g of edible oil in a pan over medium-low heat, pour in the chopped green onion and stir fry until fragrant, turn off the heat and let cool. This amount is used for all.
3.
Put all the ingredients in the dough except the scallion oil into the bucket of the bread machine.
4.
Select the kneading program for 20 minutes, and add the scallion oil that has been completely cooled after completion. Continue the dough mixing process for 20 minutes.
5.
The dough is taken out and rounded.
6.
Put it in the oven and select the fermentation function at 30 degrees for about an hour.
7.
Fermented to 2 to 2.5 times larger.
8.
The fermented dough is taken out and exhausted.
9.
Divide equally into 6 portions, each about 74 grams.
10.
Roll the garden, cover with plastic wrap and relax for 15 minutes.
11.
Roll the loose dough into an oval shape and thin the bottom edge.
12.
Put the meat floss on it. The meat floss will definitely be loose, and it will not roll well. Use a scraper to sort it out. The meat floss is close to the top, which is the end where you want to start rolling.
13.
Start to roll.
14.
Push the pork floss back while curling it, just curl it up as tight as possible, otherwise a lot of air will be drawn in, and the finished product will have big pores.
15.
Pinch your mouth tightly.
16.
Cover the rolled dough with plastic wrap, roll it up in sequence, and let it rest for 10 minutes.
17.
Take 3 pieces of loose dough and knead gently to grow to about 30cm.
18.
The tops of the three strips are pinched together, and a little water can be applied to the joints for better adhesion.
19.
Then it's braided twists.
20.
Tighten the joints on both ends.
21.
Press both ends under the dough to prevent it from popping during baking. Put it in the baking tray and put the other one in.
22.
Put the oven in the oven and select the fermentation function, and it will be doubled in about 35 degrees and 40 minutes.
23.
The fermented dough is evenly brushed with a layer of egg liquid.
24.
Mix the chive filling after brushing the egg mixture. Weigh out 45 grams of chopped chives.
25.
Put all the ingredients in the chive filling together and quickly mix well.
26.
Spread a little white sesame on the surface of the dough.
27.
Put it into the preheated oven in advance. Bake at 180 degrees for about 18 minutes.
28.
After baking, immediately take it out and place it on a drying rack to cool, and put it in a sealed bag when the bread is still warm.
29.
Finished product.
30.
Finished product.
