Sausage and Chive Bread

Overview

Let’s continue talking about the oven~ It is said that this oven also has a function called fermentation. I have never used this function in my previous oven. Fermentation is the traditional method. Pour a cup of boiling water and put it in the microwave. Put the dough in a large bowl and put it in the microwave. Close the oven door and let it ferment naturally. Because the microwave oven is a fully sealed structure, the hot steam evaporated from the boiling water just adjusts the small environment inside, with appropriate humidity and temperature. This traditional method can ferment quickly in winter, especially in southern cities without heating. You no longer have to worry about drying out the skin if placed in an air-conditioned room~ Since this powerful and domineering oven can ferment~~~, then~~~ of course you have to try it! It seems that autumn has suddenly entered Shanghai. I woke up in the morning shivering from the cold. It seems that the sound range in the past few days has also brought a chill! Although the good thing is that it is no longer hot, the bad thing is that the noodles ferment very slowly. I woke up very early in the morning and the noodles have been sitting there all morning and there is basically no movement... Just in time, give it a try with this fermentation mode! This is a very fragrant savory bread. I don’t like to eat very sweet things, so I basically converted most of the desserts at home into salty ones. This one is also special~ But the special thing is not its taste, but this. In order to enhance its onion aroma, I did not add butter but added it with the scallion oil I boiled for mixing noodles and rice. The effect is not ordinary. When baked, the whole dormitory is filled with fragrance~~ah~~~

Tags

• baking
• egg
• high gluten flour
• sugar
• yeast
• salt
• scallion oil

Ingredients

Steps

1. 1 Sift the high-gluten flour into a large basin;

   

2. 2 Add 10g of granulated sugar to facilitate yeast rising;

   

3. 3 Add yeast;

   

4. 4 Add salt far away from the yeast;

   

5. 5 First add an egg white;

   

6. 6 Then add water according to the water absorption of the flour, the reference value is about 90g;

   

7. 7 Without adding oil, knead until the thin film with uneven edges is torn off;

   

8. 8 Add the cooked scallion oil (chives and onions are cooked together, very fragrant!)

   

9. 9 Then knead it until a relatively thin film begins to appear~ I kneaded it together for about 1700 times, and my back hurt a little...

   

10. 10 Set it aside to ferment until it doubles in size. Open the small holes inside;

    

11. 11 Chop the chives into small pieces and cut the sausage into small pieces;

    

12. 12 Knead into balls and deflate, then divide into small portions;

    

13. 13 First, roll the ingredients into long strips;

    

14. 14 Then take a sausage and circle it in a circle;

    

15. 15 After pinching it, place it on the oil paper with the seam downward;

    

16. 16 After it’s done, it will look like this

    

17. 17 Place it on the middle shelf of the oven, put a bowl of water underneath, turn it to the fermentation position, and ferment for 30 minutes;

    

18. 18 At this time, the remaining egg yolk is mixed and ready to be coated on top;

    

19. 19 Coat the fermented bread with egg yolk liquid;

    

20. 20 Sprinkle with chopped chives;

    

21. 21 Then put it in the middle of the oven, heat up and down to 175 degrees, middle layer, for 25 minutes!