#四session Baking Contest and It's Love to Eat Festival# Scallion Cheese Salted Bread
1.
Cut the butter into small pieces and soften at room temperature in advance.
2.
Add water, eggs, sugar, and salt to the bread bucket.
3.
Then add the flour, then pour in the yeast, and start the kneading process.
4.
Bring a kneading program to the end, about 18 minutes, add butter, and start the program again.
5.
After the two procedures, the dough can stretch out of the film.
6.
Then ferment to twice the size, poke a hole with your finger, and it won't shrink back.
7.
Remove the dough and exhaust.
8.
Then divide it into about 30g tablets, round them, and let stand for 10 minutes.
9.
Prepare cheese slices.
10.
Wash the scallions and cut into fines.
11.
Put the chives and cheese slices in a small bowl, soften them with insulated water, and then stir well.
12.
After 10 minutes, take a small dough and roll it into a beef tongue shape with a rolling pin.
13.
Spread the chive and cheese mixture on top.
14.
Roll up from one end and look like the picture.
15.
Then cut it in half with a knife.
16.
Prepare a baking sheet and brush with a thin layer of olive oil.
17.
Place the bread dough in the baking tray. Carry out secondary fermentation.
18.
The fermented bread embryo is very full, and the volume is obviously larger. Use a brush to apply egg wash on the surface of the bread.
19.
Sprinkle with chopped chives and white sesame seeds. Bake for 20 minutes in the oven at 180 degrees.
Tips:
The baking temperature and time depends on your own oven. Observe more. If the surface is stained badly, cover it with tin foil.
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