Thousand Island Scallion Croutons
1.
Beat the eggs, pour half of the egg liquid, and add a little water. Add high-gluten flour. Put salt and sugar on the diagonal and yeast in the middle
2.
Start the first dough-making procedure. After the program is over, put in a piece of butter and make the dough for the second time. After the procedure is over, the glove membrane can be pulled out
3.
Put it in a warm place for a shot. Take out the dough and let it relax for 15 minutes. Roll the dough into a square as much as possible
4.
Put it on the baking tray, mine is a 28*28*3 non-stick mold. Put a bowl of hot water in the oven for two shots. Take out the second dough
5.
Brush the remaining egg liquid on the surface. Sprinkle with chopped chives and white sesame seeds. Preheat the oven and fire up and down at 160 degrees for 20 minutes
6.
After baking, let it cool and demould. Turn the bread over, brush a layer of Thousand Island sauce, and sprinkle some crushed seaweed
7.
Cut evenly. Piece by piece
Tips:
1. When making noodles, do not add water all at once, but according to the water absorption of the flour.
2. The oven settings are for reference only.
