Olive vegetable snack bag
Overview
* Olive dish: It is a Han-style side dish unique to the Chaoshan area of Guangdong and belongs to the Cantonese cuisine. It is made from the mellow taste of olives and the plump leaves of mustard greens. Taste it under the chopsticks, the tongue and intestines will be fragrant, chew carefully, the fragrance will remain on the teeth and cheeks, and it has a unique flavor of the fragrance of horseshoes returning from walking on flowers; eating it will appetizer and digestion, help digestion and increase appetite. *Folklore: Every summer, after the raging typhoon blows, olive flowers will always fall to the ground in the olive grove. Olive flowers are immature green olives, which are still far away from the harvesting period in autumn and winter. The olive fruits are small in color, green in color, tender in texture, and taste sticky and astringent. There was a clever daughter-in-law who was reluctant to let olive flowers rot in the field, so she picked up a basket and took it home to cook. Because every household in the old days had a pickle jar, with some pickle leaves always piled on the jar, Qiao's wife took out these pickle scraps, washed them, chopped them, and put them into a cast iron pot to cook with the olive flowers. Her original intention was just to use the waste and save it for later consumption. Unexpectedly, a miracle really happened, and black olive vegetables were born. ＊Olive vegetables are a common side dish in my family. I eat porridge, stir-fry vegetables, and fried rice. Occasionally add this side dish to give it a unique flavor~~~ ＊My best friend said that I also like to eat olive vegetables, but my husband won’t let me buy it because it is pickled and unhealthy! Besides, the things on the market now are so worrying! I want to say that there is nothing wrong with eating it occasionally! Moreover, choosing something from a big brand can still make people feel at ease! We still have to give the necessary trust to food manufacturers! Isn’t it~
Tags
Ingredients
Steps
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Prepare materials. (Different brands of flour have different water absorption. You can reserve some liquid in the formula and add it as appropriate when kneading the dough)
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Use a bread machine to knead the dough. Put all the ingredients into the bread bucket in order of liquid first and then powder (eggs → water → sugar → salt → bread flour → yeast). Note that the sugar and salt are placed separately in the two corners of the bread barrel, and the yeast is put in last (the yeast cannot be in direct contact with the salt. If the bread machine has a yeast box, you can put it directly into the yeast box).
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Start the dough mixing program of the bread machine, usually 10 minutes. After one program, the dough is smooth, add olives and olive oil. Start another dough kneading program.
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After the two kneading processes are completed, the dough will be smooth and elastic, with some small bubbles on the surface. The requirements for the dough of small meal bags are not as high as that of toast, and they do not need to reach the fully expanded stage, so it doesn't matter if you don't take out the glove film. If you feel uneasy, you can start the dough kneading process again and knead the dough for 30 minutes. Do not knead the dough for too long, as it will affect the taste.
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The dough is still placed in the bread machine barrel. Select the bread machine's fermentation button to start the first fermentation. The whole process takes 1 hour (it can be shortened to about 50 minutes in summer). When the dough doubles in size, dip your fingers in some flour and make a hole in the dough until it does not shrink or collapse.
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After the fermentation is completed, start the dough mixing process to deflate the dough, and take it out after 5 minutes. Or take out the dough and knead it manually to deflate the air. After the air is deflated, divide it evenly into several pieces of dough, roll it into a round shape, cover it with plastic wrap and let it rise for 15 minutes.
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I used a small 12-piece mold and placed a 20g ball in each compartment. Make several ovals out of the rest. (I didn’t apply oil on the sides of the mold. After baking, the sides are not easy to release from the mold. I suggest you sprinkle some flour or oil on the bottom and sides of the mold, or put it on a paper tray)
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After shaping, select the fermentation function of the oven and place it in the middle rack of the oven for secondary fermentation until it doubles in size (you can put a bowl of warm water in the lower rack of the oven and ferment for 40 minutes). If the oven does not have a fermentation function, you can put it directly into the oven without turning on the oven, and put warm water under it for fermentation; when the weather is hot, you can ferment at room temperature, usually 1-2 hours, depending on the room temperature.
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After the fermentation is completed, brush the surface with egg liquid (if there is no egg liquid reserved, you can brush honey water, the ratio of honey to water is 1:1), put it in the middle and lower layers of the oven, 175 degrees, upper and lower heat, and bake for about 20 minutes.
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For the oval shape, you can cut two slits on the surface with a knife, and then apply egg wash on the surface. It’s up to you.
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Bake until the surface is evenly colored, take it out, let it cool, and put it in a bag (the bread cannot be placed in the refrigerator, as it will dry out and become hard, so it must be sealed in a bag or box).
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A unique little meal bag~ When it is baked, the aroma fills the room~
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Cut it and eat~ Please ignore the small hole on the side, I was lazy and didn’t exhaust the air properly~
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As for the taste~hmm~it’s very fragrant~it’s chewy, and the more you chew it, the more fragrant it becomes~
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If you love olives as much as I do, you must try this meal bag~~~
