[Steps of Desktop Onion Bread, How to Make Desktop Onion Bread Good]

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tabletop onion bread

The prescription comes from master Hu Juanjuan of Taiwan. After this bread is baked, the salty fragrance of green onions and eggs strongly impacts the sense of joy and instant vision. Chefs who like chives must not miss it.

Food Ingredients

Dough:

high powder 200g

low powder 25g

dry yeast 1/3 teaspoon

Fine granulated sugar 15 grams

Milk 95CC

Butter 20 grams

Eggs 1, net weight about 50 grams

Surface filling:

Eggs 1, net weight about 50 grams

Vegetable oil 15 grams

Salt 1/3 teaspoon

White pepper powder 1/4 teaspoon

green onions 50g

Step

Mix all the ingredients except butter and knead evenly to form a smooth dough. Add butter softened to room temperature and continue to knead to form a smooth dough that can be pulled out of the film. Roll the dough round, pinch it down and put it in the box.

Spray some water on the surface and ferment in a closed space (such as a microwave oven) to twice the size.

Sprinkle some high flour on the chopping board, pour the dough out to the chopping board, and sprinkle some high flour on the surface of the dough (if you throw away the high flour, it will affect the bread organization). Press the dough down with the palm of your hand to exhaust.

Divide the dough equally into 6 portions (about 66 grams each). Round. Cover with cling film and relax for 15 minutes.

Roll the dough into an oval, turn it over, roll the short side from top to bottom, and roll it into an olive shape while pressing.

Finally close up and pinch. Nest down onto a baking tray. A deep cut is made in the center of the dough.

The surface is sprayed with water in a confined space (you can see that I forgot to make a cut, hehe hehe) and finally fermented.

Ferment twice as large and spread the onion egg evenly over the incision. Then put the baking tray in the preheated oven (preheat temperature 190 degrees).