Name: Scallion Cheese Bread Sticks
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 140g High-gluten flour; 80g Plain Water; 20g Caster sugar; 15g butter; 10g Egg liquid; 1/2 tsp salt; 1 teaspoon (5ml) yeast; 6g milk powder; 60g Shredded mozzarella cheese; 2g Dried shallots; Some Salsa

Scallion Cheese Bread Sticks

1. This time, the kneading and fermentation functions of the bread machine are still used. Pour clean water and egg liquid into the bread bucket;

2. Pour in caster sugar;

3. Pour salt

4. Pour in high-gluten flour and milk powder;

5. Pour the yeast

6. Put the bread bucket into the bread machine and start the dough mixing program for 30 minutes;

7. Add the softened butter 10 minutes before the end of the kneading procedure until the kneading procedure is completed; start the kneading procedure for 90 minutes;

8. This is the dough that has been fermented once;

9. Take out the dough, dip your hands with dry flour, vent the dough on the panel and divide it into 6 doughs of the same size, knead them round, and leave for 15 minutes;

10. Then slowly rub the fermented small dough on the panel in turn into long strips;

11. Place it on a baking tray lined with greased paper, and press it with the palm of your hand to make it slightly flatter;

12. Put the shaped dough into the oven, start the fermentation function of the oven, and carry out the final fermentation at a temperature of 38 degrees and a humidity of 85% for about 40 minutes, to double the size of the original "noodles"; (Family second fermentation can be used The fermentation function of the oven, put a bowl of boiling water on the bottom of the oven, the humidity is basically guaranteed) After the fermentation is complete, squeeze a thin strip of salsa on the dough;

13. Sprinkle with shredded mozzarella cheese;

14. Put the fermented bread loaves into the 180-degree preheated oven and bake for about 15 minutes, until the cheese on the surface of the bread melts and the color is golden, then it is out of the oven;