Miso chive bread
Miso chive bread, with some ancient flavor, gives a bit of hope to busy life ~~~
Recipe Recommendations
- high powder 200g
- fine sugar 10g
- salt 1/8 tsp
- miso 20g
- yeast 2g
- water 85g
- unsalted butter 10g
- green onion 40g
- black pepper 1/8 tsp
- salty and sweet
- baking
- several hours
- ordinary
Steps for Miso chive bread
1
Mix and stir all except unsalted butter in Material A, and knead into a slightly smooth dough.
2
Add unsalted cream and stir on slow speed, then stir on medium speed to form a malleable dough.
3
Place the dough in a container, cover with plastic wrap and allow for basic fermentation for about 80 minutes.
4
Filling: Cut the green onions and bake them at 120 degrees for about 5 minutes.
5
Baked chopped green onion, add salt and black pepper and mix well.
6
Remove the dough and round it, cover with plastic wrap and relax for about 15 minutes.
7
Roll out the dough into a square 22 centimeters long and wide.
8
After turning over, spread evenly with the filling, gently flatten it with your hands, and roll it into a cylinder.
9
Cut into 4 portions, cutting each dough from 1/2 of the surface to near the bottom.
10
Then open the incision with the inside upwards and gently flatten it with your hand.
11
Place into a baking sheet, cover with plastic wrap and allow for final fermentation for about 30 minutes.
12
Brush evenly with the egg mixture, place in the preheated oven, and bake over high heat to 180 degrees for about 15 minutes.
13
The chives smell good after being roasted, giving the already fragrant bread a stronger flavor