Chive Salad Sandwich Bread
Overview
When this bread is baked, the aroma of green onions permeates the whole house. The only drawback is that the green onions are fresh and a little burnt when baked, but it does not affect the taste of the bread at all~
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Ingredients
Steps
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Let’s first introduce how to make sandwich. Crack the eggs into a small pot and stir well.
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Add 15g white sugar.
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25g of cornstarch.
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Continue to add 25g of low-gluten flour.
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A small cup of yogurt.
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Stir evenly until there are no dry powder particles.
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Heat a small pot over low heat and stir constantly until thickened.
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Put the flour into the bread barrel, put salt and 5g white sugar on the diagonal, and put yeast in the middle.
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Add warm water and start kneading the dough for 15 minutes.
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Add the softened butter at room temperature and continue kneading for 10 minutes.
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The dough can be pulled out of the film and placed in a warm place to rise.
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Let the dough rise until it doubles in size.
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Knead and deflate the risen dough.
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Divide into 4 small balls and let rest for about 10 minutes.
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Roll the dough into a sheet and add the filling.
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Tuck it downwards, wrap it up, and roll it into a round shape.
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Knead the stuffed dough into a long shape, with both ends slightly pointed.
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Place the pressed bread on the baking sheet for the second fermentation.
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The bread rises until it is 1.5 to 2 times its original size.
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Feel free to squeeze in some salad dressing.
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Sprinkle with chopped chives.
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Spread a layer of mozzarella cheese.
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Preheat the oven, put the bread in, and heat the middle layer to 170 degrees for 20 minutes.
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The bread is out of the oven~
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Let cool naturally
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Ready to eat!
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Not bad for breakfast the next day~
