Scallion bread
Overview
Basic bun. 150 degrees (180 in the recipe), 15 minutes, not crusty. OK. In this recipe for reference, the proportion of flour based on mass is basically: 1/6 sugar, 1.25% salt and yeast, 10% oil and egg liquid, and 50%-65% water. The ratio of low flour to high flour is 1:4. It is said that the low flour is added to make it softer. It is probably OK to use all-purpose flour directly, because it is a general baking pan soft bread.
Tags
Ingredients
Steps
-
Mix everything except yeast and oil with flour. Dissolve the yeast in warm water, then add the flour.
-
Make the dough, knead it, knead it. If the dough is too dry, it will not be easy to form gluten.
-
Knead until expansion stage. Even though the fascia is formed, it can still be punctured easily, and the edges of the hole will be jagged.
-
After the gluten appears, you can add oil and continue kneading for 10 minutes to allow the oil to mix evenly with the dough.
-
Let the dough rise in a warm place until it doubles in size. The hole pressed by your finger will not rebound and the dough will not collapse suddenly.
-
Roll out the risen dough, sprinkle with chopped green onion, and roll up from one end.
-
Divide the dough into small portions (about 50 grams), round and flatten.
-
Use a knife to cut symmetrically into 8 portions. Continue secondary fermentation.
-
Let it double in size and brush with egg wash. Sprinkle green onions in the center.
-
Spray some water on the surface and bottom of the bread, preheat the oven to 150 degrees (actual temperature 180), middle layer, upper and lower heat. 15 minutes.
