Scallion Bread Roll
1.
Prepare the raw materials, take out the butter and soften, wash the chives, cut into pieces of green onions, beat the eggs, and set aside
2.
Use a microwave oven to bite the milk for 10 seconds. Mix an appropriate amount of soft white sugar and yeast. Use an appropriate amount of milk to dissolve the yeast and let it stand for about 5 minutes.
3.
Mix all the raw materials except butter, knead it into a dough, throw, beat, knead, and knead to make the dough become gluten
4.
Add the softened butter and continue to beat and knead until the film can be pulled out of the noodles, which is the full expansion stage
5.
Put it in a basin and cover it with plastic wrap, and ferment until it is twice as large as the original volume. Dip your fingers in the flour and poke the hole without shrinking, and it will be ready.
6.
After the dough is made, take out the air and divide it into twelve equal parts. Cover with plastic wrap and wake up for ten minutes
ps: The weight of the well-vented dough is about 510g, and the weight of each is about 42g~ I have obsessive-compulsive disorder, haha~~
7.
Wake up, prepare the small sausages, salad dressing and chives
8.
After waking up the small dough, vent it twice. Use a rolling pin to roll it into a beef tongue pie with a small top and a large bottom. Roll the small sausage from bottom to top, closing it up, and place it in a baking tray.
9.
Rolled up like this~
10.
After all the rolls are rolled, place them neatly in the baking tray and put them in the oven for second fermentation. Note: I use a non-stick gold baking tray, so there is no greased paper. If you are using a normal baking tray, please remember to put it on the mat Oil paper
11.
Put a bowl of hot water in the oven for the second fermentation. Keep the humidity in the oven. The time for the second fermentation is 20-40min. In summer, it is relatively hot, and 20min is almost the same.
12.
Take out the fermented rolls and brush them with egg yolk liquid. At this time, you can preheat the oven. Preheat the oven at 170℃ for 10 minutes.
13.
Squeeze the salad dressing, sprinkle with chopped green onion, put the baking dish in the oven at 170°, heat up and down, middle level, 20min.
I just want to say that there is a plate full of bread, and it will be squeezed and squeezed when it is baked. I really want to lift the table~
Tips:
note:
1. Put a small amount of soft white sugar in the yeast to help the yeast better ferment;
2. The most suitable temperature for yeast fermentation is below 35℃. If the temperature is too high, the yeast will be scalded to death and lose its activity. If the temperature is too low, the fermentation time will be prolonged. Normal temperature is sufficient for fermentation in summer. In this recipe, the milk is heated because the milk is Just take it out of the refrigerator, the temperature is too low, not suitable for fermentation, if you are using normal temperature milk, you can omit the heating step;
3. This recipe uses a non-stick golden baking pan, so there is no greased paper. If you are using a normal baking pan, please remember to put greased paper on it
