That’s it for tomorrow’s breakfast! ——Scallion, Pork Floss and Cheese Bread

That’s it for tomorrow’s breakfast! ——Scallion, Pork Floss and Cheese Bread

Overview

There are some cracks on the surface of the bread. Regarding this, I searched for the reason. It is said that if there is filling on the surface, it will be easier to crack. I am quite convinced by this explanation, because I have encountered many problems when making bread, but apart from making this kind of bread with cheese sprinkled on the surface, the surface of the rest has not cracked yet. The first thing I wanted to make with Changdi CRDF30A was this bread. I finally made it and it was so delicious! That’s it for tomorrow’s breakfast!

Tags

Ingredients

Steps

  1. Using the post-oiling method, knead the dough to the expansion stage

    That’s it for tomorrow’s breakfast! ——Scallion, Pork Floss and Cheese Bread step 1

  2. Put the kneaded dough into a basin, cover with plastic wrap, and ferment for the first time at room temperature

    That’s it for tomorrow’s breakfast! ——Scallion, Pork Floss and Cheese Bread step 2

  3. When you poke a hole in the top of the dough with your fingers dipped in flour, and the hole neither collapses nor shrinks, but remains in its original shape, fermentation is complete.

    That’s it for tomorrow’s breakfast! ——Scallion, Pork Floss and Cheese Bread step 3

  4. Take out the fermented dough and deflate it, divide it into four equal parts, roll it into balls, cover it with plastic wrap, and let it rest in the refrigerator.

    That’s it for tomorrow’s breakfast! ——Scallion, Pork Floss and Cheese Bread step 4

  5. While the dough is resting, cut the mozzarella cheese into strips and set aside. And, prepare the stuffing: pick the scallions, wash them, and cut them into scallion beads - mix a part with the meat floss evenly as the filling (the prepared filling should be divided into four parts evenly), and the remaining part will be used for bread decoration later (I forgot to weigh the weight of the meat floss, I just have these left at home, pour them all in. After the scallion beads + meat floss are mixed evenly, the total weight measured is 28 grams)

    That’s it for tomorrow’s breakfast! ——Scallion, Pork Floss and Cheese Bread step 5

  6. Roll the relaxed dough into an oval shape, turn it over, and place a portion of filling on the top of the long side

    That’s it for tomorrow’s breakfast! ——Scallion, Pork Floss and Cheese Bread step 6

  7. Roll it up from top to bottom, pinch the joints tightly, and place it face down on the baking sheet

    That’s it for tomorrow’s breakfast! ——Scallion, Pork Floss and Cheese Bread step 7

  8. After everything is done, place it in a warm and humid place for the second fermentation

    That’s it for tomorrow’s breakfast! ——Scallion, Pork Floss and Cheese Bread step 8

  9. After the second fermentation, brush the surface with egg wash, put mozzarella cheese sticks on it, and then sprinkle with scallions

    That’s it for tomorrow’s breakfast! ——Scallion, Pork Floss and Cheese Bread step 9

  10. On the second level of the oven, heat up and down to 175 degrees for about 15 minutes

    That’s it for tomorrow’s breakfast! ——Scallion, Pork Floss and Cheese Bread step 10