Chive cheese bread
Overview
It's a very fragrant bread, especially when it's freshly baked. The cheese layer on the outside is crispy, and it feels very layered when you eat it. The pictures of the finished product were taken when it was freshly baked and the next morning. The salad dressing on it was transparent when it was just baked, and turned white the next day. It felt amazing. The recipe comes from love and freedom. The original recipe does not add meat floss. I wrapped some homemade meat floss in it during shaping, which makes it more fragrant. (Different flours have different amounts of water absorption. Please reserve about 5% of water first to avoid adding too much water at once.)
Tags
Ingredients
Steps
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Put the ingredients except butter and yeast into the bread machine, start the 15-minute kneading program and let it sit for more than 30 minutes. (I left it all morning, but if the weather is hot or if perishable ingredients such as whipped cream are added, it should not be left for too long. It is easy for the film to form after standing.) Then add yeast and butter and knead until there is a thin and unbreakable film.
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Ferment in a warm and humid place until 2-2.5 times in size.
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Take out the dough and divide into six parts, round and let rest for 15 minutes. (The original recipe is 60 grams each. I think it will be a little bigger after baking it at one time)
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Take one portion and roll it into an oval. Turn it over and tuck the long sides thinly. (At this time, you can also add some meat floss and put it on one end)
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Roll up from one end to seal.
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After kneading, arrange and cover with plastic wrap in a warm and humid place for final fermentation.
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Let it grow until about 2 times in size.
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First brush with a layer of egg wash, sprinkle with a layer of shredded cheese, and squeeze the salad dressing in a zigzag shape.
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Bake in the middle layer at 180 degrees for about 18 minutes. After taking it out of the oven, sprinkle with chives
