Shredded chives: 1 20g of minced chives, 40g of lard,1g of salt, 0.5g of white pepper.
Reference dosage: 450g toast mold 1 tablet.
Exercise:
1) butter is cut into small pieces in advance, softened at room temperature, and various raw materials are accurately weighed.
2) Weighing high-gluten flour, sugar, salt and dry yeast, and putting them into a mixing barrel; Then the condensed milk, egg liquid and water are mixed and poured into a mixing barrel.
3) After starting the machine, stir for about 3 minutes at the second speed, and the dough is basically formed. Increase the rotation speed to 4 speed, about 10 minutes later, stop the machine to check the state, you can pull out a thick film, and you can add butter.
4) Pour the softened butter into a mixing barrel, and stir at the second speed first. After about 4 minutes, the butter disappeared, then the rotation speed was increased to 4 speed and the stirring was continued.
5) After about 4 minutes, the dough reaches a fully expanded state (the dough can pull out a thin transparent film with toughness, and after being punctured, the edge of the hole is smooth and serrated).
6) Move the dough into a big container or put it on a table, cover it with plastic wrap and start the first fermentation.
7) After about 40 minutes, the dough will swell to twice its original size. Dip your finger in some dry flour and poke a hole in the dough. The hole is not reduced or slightly reduced, and the dough does not collapse, indicating that the fermentation is good. When the dough is fermented, you can make leek stuffing.
Method for making chive stuffing: Wash chive, dry yellow leaves, cut into chopped green onion, mix with salt and white pepper, melt lard, pour it on chopped green onion, and mix well.
8) Move the proofed dough to the operating table and beat the air with your palm. Roll the dough into a square cake, pat off the big bubbles on the edge of the cake by hand, then turn it over, face down and spread a layer of leek stuffing evenly, leaving a part of the cake without stuffing.
9) After the stuffing is laid, roll up the bread, finally seal it, and gently tighten it to relax 10 minute.
10) cut from the middle with a sharp knife, cross-wound left and right, then put it into a toast mold, cover it with plastic wrap, and carry out the final fermentation.
1 1) When the bread swells to 8-9 minutes, cover the mold.
12) preheat the oven 200 degrees in advance 15 minutes, put the toast in the middle and lower layers, bake for about 45 minutes, demould the toast immediately after it comes out of the oven, and move it to a rack for cooling.