【Scallion and Pork Floss Toast】

Overview

Homemade meat floss and chopped green onion are added to this toast, which makes it fragrant during the baking process. Compared with ordinary sweet toast, it is more suitable for the appetite of carnivorous people. The salty and sweet taste, you won’t get tired of it if you eat more~

Tags

• baking
• children
• bread
• breakfast
• afternoon tea
• clear water
• edible oil
• egg
• high gluten flour
• instant dry yeast
• pork floss
• unsalted butter
• fine sugar
• green onions
• salt

Ingredients

Steps

1. 1 Put all the ingredients except the shallots, pork floss, and cooking oil into the bread machine, follow the rules of placing liquid first and then dry powder, and placing salt and sugar at both ends. If there is an automatic yeast feeding function, just put the yeast powder into the feeding box, and then select the corresponding function to let the bread machine work automatically. I chose the "Super Japanese Style Program", the weight is 750g, and the burning color is medium;

   

2. 2 After the time is up, press the "Pause" button to check the dough status. It is best to knead the dough until it is fully expanded, that is, a tougher film can be pulled out. Then press the "Pause" button again to let the bread machine continue fermentation;

   

3. 3 While waiting for fermentation, wash the shallots and remove the roots, drain the water and chop into finely chopped green onions, add a little salt (extra amount), mix well with cooking oil and set aside;

   

4. 4 After fermentation is completed, press the "Pause" button and take the dough out of the bread machine (do not pull vigorously, you can use a scraper to assist). After deflating, roll it into a large square dough, then sprinkle with chopped green onion and pork floss;

   

5. 5 Flatten one bottom edge and roll up the dough;

   

6. 6 After pinching tightly, cut the dough into 4 pieces, place the cut side down into the mixing barrel of the bread machine;

   

7. 7 Press the "pause button" again to perform secondary fermentation and baking. After baking, take out the bread barrel and let it cool for a few minutes. Then shake the mold to knock out the bread, place it sideways on a drying rack, let it cool until it is not hot to your hands, and store it in a sealed container.