Tang Zhong Soft Chive Bread
Overview
This chive bread is very popular with both adults and children in my family. The texture is super soft. I often eat it for breakfast at home. It’s very good! It won’t harden in a plastic bag for two days. (If you make it yourself without any additives, it’s best to eat it in two days if the weather is hot).
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Ingredients
Steps
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Pour the soup ingredients into a container, add 25g of boiling water, stir evenly, cover with plastic wrap and set aside.
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Pour all the ingredients for the main dough into the bread machine barrel
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After kneading into a ball, pour in the soup and continue kneading until the base expands
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After the base is expanded, pour in 25g of butter softened at room temperature
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Knead until the film can be pulled out
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Take out the stirring rod and make a round shape. Carry out the first fermentation and ferment until 2.5 times the size
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Take out the fermented dough and deflate it
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After deflating, divide into 6 portions, cover with plastic wrap and let rest for 15 minutes
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Take a piece of relaxed dough and roll it into an oval shape
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Roll it up from top to bottom
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Stretch slightly after rolling
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The seams are well connected
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Take a sausage and cut it into two parts. Just press in the middle
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After cooking, put it in the oven. Put a bowl of hot water in the oven for the second fermentation
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After fermentation, take out the surface and brush it with egg wash, sprinkle with sesame seeds and chopped green onion
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Squeeze on the salad dressing and preheat the oven to 180 degrees (you don’t need to squeeze it if you don’t like it, it’s still delicious)
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degrees and 20 minutes. (The specific temperature depends on your own oven)
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Freshly baked and brushed!
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The soft texture is super great
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Tear it open again to see how well organized it is!
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Is there anything you want to eat?
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If you like it, hurry up and do it!
