【scallion Bread】a Salty Bread
1.
Pour the flour, yeast, salt, granulated sugar, milk powder, egg liquid, water, and the liquid on the bottom and the solid on the top into the bread bucket.
2.
Start a live dough program and live until the dough can be stretched and elastic. (My bread machine has a 15-minute kneading program, and basic kneading is enough. After a kneading program, you can let the dough stand for about 20 minutes, which can make the dough more filmy)
3.
Add butter and start the kneading process again.
4.
After starting to knead the dough twice to three times, you can pull out the glove membrane and put it in a warm place to ferment to about twice the size. (After each kneading process, let the dough rest for about 20 minutes, which can make the dough more filmy).
5.
Take out the fermented dough, expel the air inside, and evenly divide it into 6 small portions.
6.
Each dough is alive into a smooth olive shape. (After the dough becomes round, stretch out your five fingers and roll it up and down a few times to form an olive shape)
7.
Place the live dough evenly on the baking tray.
8.
Put it in a warm place and ferment to 2-2.5 times the size, take it out and make a mark on the back with a blade.
9.
Chop the chives, add salt, oil, and black pepper, and stir well. (It is best to shake the green onions after washing, not to have too much water)
10.
Fill the gaps in the cut dough with chopped green onions.
11.
Preheat the oven at 190°C in advance for 2-3 minutes, put it in the lower middle of the oven and bake at 190°C for about 15 minutes.
Tips:
1. The baking temperature can be set according to your own oven situation, and it can be colored for about 15 minutes.
2. The chives can be filled into the gaps as much as possible, and they will open after they are roasted.
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