Intestine cheese scallion bread
Overview
This bread tastes quite good, and the aroma of cheese and green onions fills the room when it is baked. As soon as it comes out, I can’t wait to kill one^_^
Tags
Ingredients
Steps
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For the post-greasing method, put all the ingredients except butter into the bread machine and start the dough mixing process to the end. Add room temperature butter and start the dough mixing process to the end.
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The dough is automatically fermented in the bread machine until it is 2.5 times in size.
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Take out the fermented dough, deflate it, divide it into 6 equal parts, cover it and let it rest for 10 minutes.
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Prepare the intestines, chopped chives and mozzarella cheese. (Cheese shredded or chopped)
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Take a portion of the dough and roll it out into a beef tongue shape.
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Put in a piece of intestine.
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Roll up and taper both sides to finish. Complete all the dough in the same way.
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Place all the shaped dough into an oiled baking pan. Put it in the oven and start the fermentation function for the second fermentation until it doubles in size. During fermentation, you can put a cup of warm water to maintain humidity during fermentation. (I was too lazy to wash the baking pan and put it directly in the paper tray)
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Take out the fermented dough and lightly brush a layer of egg wash on the surface.
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Sprinkle in shredded cheese.
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Add an appropriate amount of salad dressing and tomato sauce.
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Sprinkle in chopped green onions. Preheat the oven to 180 degrees for 10 minutes in advance.
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Put the dough into the middle rack of the oven and bake it at 180 degrees for 15 minutes.
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Finished product.
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Finished product.
