#the 4th Baking Contest and is Love to Eat Festival# Scallion-flavored Savory Buns

Name: #the 4th Baking Contest and is Love to Eat Festival# Scallion-flavored Savory Buns
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g High fan; 50g Low powder; 20g Caster sugar; 3g salt; 4g yeast; 1 piece egg; 25g butter; 105g milk; 1/2 Whole egg liquid; Some Chopped shallots

by Bean Emperor Cook Man

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

In the baking process, I am more inclined to people who like bread, especially salty bread with a little green onion. The taste is very tempting, salty bread is different from some breads, and the ingredients can be freely changed. For example, add some bacon and some ham...so the taste and texture are very diverse. The reason why I like bread is nostalgic at first. I especially miss that fifty cents or a dollar of bread when I was a child, and then I became fascinated by the magical dough, the little one can ferment to that size. After baking, it can be so delicious. Today I will introduce a small scallion bread that is suitable for breakfast. I hope you will like it. [The recipe is 8 small pieces and a 28 gold plate. Personal production demo is double the amount]"

#the 4th Baking Contest and is Love to Eat Festival# Scallion-flavored Savory Buns

1. Pour the ingredients into the kneading bucket, first add salt, sugar, eggs and milk

#the 4th Baking Contest and is Love to Eat Festival# Scallion-flavored Savory Buns recipe

2. Then pour in the high and low powder and yeast and start to knead until it expands

3. Then add softened butter and knead until the film comes out and enters the fermentation stage

4. After the first round is finished, divide the dough equally into 8 pieces, knead and cover with plastic wrap and let stand for 10 minutes

5. After waking up, flatten the dough, roll it into a tongue shape, and roll it up from the side to close the dough

6. After rolling the dough, knead the dough into a strip about 30cm in length. If your dough keeps shrinking, cover it and let it rest for 10 minutes.

7. Tie a knot at one-third of the points and draw the two sides into the bottom. One involved

8. Into a small pattern and enter the second serve stage

9. In the second serve, we melt the butter and salt in water and add the egg liquid to stir and stir, and then set aside the chopped green onions and wait for the second serve to complete. Just put it in the stir

10. When the second shot is finished, pour in the chopped green onions and apply according to your preference

11. The oven is preheated 180 degrees in advance, and the upper and lower fire middle layers are baked for 20 minutes before they are out of the oven.