Chive cheese bread (tangzhong)
Overview
This is a popular savory bread that is even softer when made using the tangzhong method! You might as well try
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Ingredients
Steps
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Pour 25 grams of high-gluten flour and 100 grams of water into a pot and cook over low heat while mixing well with a spatula
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While stirring, cook the flour and water into a batter
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After cooking, place in a small bowl, cover with plastic wrap and refrigerate to cool
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Pour 250 grams of high-gluten flour, 40 grams of fine sugar, 2 grams of salt, 2 grams of yeast powder, 40 grams of egg liquid, 60 grams of butter, 20 grams of water, and 80 grams of soup stock into a bowl and mix well with chopsticks
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Catch it into a ball with your hands
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Move to a kneading mat and knead until the dough forms a thick film
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At this time add 25 grams of softened butter and continue kneading
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Knead the dough until a thin film can be pulled out
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Round
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Cover with plastic wrap and put it in the oven, put a bowl of hot water underneath and start the fermentation process for one hour
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Let the dough rise until 1.5 times in size
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After deflating, divide into ten equal parts and cover with plastic wrap to rest for fifteen minutes
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Take out the relaxed dough, roll it out with a rolling pin, and pinch it tightly
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Roll everything out, cover with plastic wrap and place in a warm place for secondary fermentation
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After fermentation, take it out and brush with egg wash, squeeze on the salad dressing, sprinkle with shredded mozzarella cheese, squeeze on the tomato sauce, and sprinkle with chopped green onion
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Place in the middle rack of the oven preheated to 175 degrees and bake for 18 minutes
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Finished product pictures
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Finished product pictures
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Finished product pictures
