Name: Scallion Bread Roll
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 2g salt; 50g Plain Water; 20g butter; 30g Sugar; 20g milk powder; 2g yeast; A lot shallot; a little Egg liquid; 20g All-purpose flour

Scallion Bread Roll

by Xiao Geng's mother

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Inspired by the scallion scallion rolls, this bread is still necessary for those who love scallions. It is soft and fragrant, sweet and salty, and salty and fragrant. "

Scallion Bread Roll

1. Prepared ingredients.

2. Make the soup one night in advance, add water and all-purpose flour to a low heat, stir while cooking, there are obvious scratches, and the roux will gradually become transparent.

3. Add all the ingredients in the soup, except butter, and knead the dough in a bread machine for 30 minutes.

4. Add butter and continue to knead the dough for 30 minutes and let it rest for proof.

5. Start making shortbread, melt the butter, then add all the ingredients and mix well.

6. Chop the chives and set aside.

7. Roll out the dough into thin slices (the thinner the better), and then coat the pastry.

8. Sprinkle with chopped green onions.

9. Roll up and cut into pieces of similar size.

10. The cut side is facing up, and the rows are neatly arranged in the mold.

11. Indicates that a layer of egg wash is applied.

12. Sprinkle a layer of chopped green onion and make it about twice as large.

13. Preheat the oven at 180 degrees, and bake the middle layer for 25 minutes.

14. Let cool, demould, tear!

Tips:
1. The finished bread embryo will be uneven when placed in the mold. You can gently flatten the indicator with your hands.
2. The amount of green onions must be more, fragrant!