Recommended breakfast staple---chives and meat floss bread

Overview

Shi Xin has always made breakfast more Western-style, and various kinds of bread are the staple food every day. This braided bun with chives and meat floss has a particularly rich aroma and a very soft texture. It is worth a try.

Tags

• baking
• clear water
• high powder
• instant yeast
• shredded cheese
• unsalted butter
• whole egg liquid
• fine sugar
• milk
• minced chives
• salad dressing
• salt

Ingredients

Steps

1. 1 Knead all the ingredients except butter to the expansion stage, then add the previously softened butter and knead until complete, then put it into a stainless steel basin.

   

2. 2 Cover the kneaded dough with plastic wrap and ferment until doubled in size.

   

3. 3 Take out the fermented dough and deflate it, divide it into six equal parts, then divide each part into 3 small parts, roll it into a ball, cover it with plastic wrap and let it rest for 15 minutes.

   

4. 4 Each 3 small portions were braided into a braided loaf, and I made 6 of them into 2 plates. The prepared loaves were placed in a suitable environment for fermentation.

   

5. 5 Ten minutes before the fermentation is completed, connect the mobile phone to the oven, activate the upper and lower baking functions, adjust the temperature of the upper and lower tubes to 160 degrees, and set the time to 45 minutes.

   

6. 6 Activate the function and start preheating.

   

7. 7 Brush the fermented bread lightly with egg wash and sprinkle with chopped green onion and pork floss. You can also sprinkle with shredded cheese and squeeze on salad dressing. I made a plate of one flavor.

   

8. 8 Place in the preheated oven on the middle rack for about 20 minutes, until the surface is browned.