Black pepper and onion bread
By KieranBoyer
Ingredients: salt,butter,milk powder,onion,water,yeast,black pepper,sugar,high-gluten flour,whole egg
Recipe Recommendations
- high-gluten flour 300 grams
- yeast 6 grams
- milk powder 12 grams
- whole egg 30 grams
- butter 30 grams
- onion 1 piece
- sugar 54 grams
- water 155 ml
- salt 6 grams
- black pepper 1/2 teaspoon
Steps for Black pepper and onion bread
1
Put the flour, sugar, salt, eggs, and milk powder in a basin and mix well.
2
Add yeast to 50 ml of water and stir well.
3
Add yeast water to flour and mix well.
4
Add the rest of the water to the flour, and remember not to pour all the water in at once, add it to the right amount.
5
Kneak the flour into a dough, add butter, and knead until the dough is expanded until the film can be pulled out.
6
Place the dough in a container, cover with plastic wrap, and carry out basic fermentation.
7
Fermentation to twice the original size.
8
Take out the fermented dough and flatten it and exhaust it.
9
Relax the drained dough for a while.
10
Divide the relaxed dough into six equal portions.
11
Roll out a relaxed piece of dough flat.
12
Spread the scallion oil filling and roll up.
13
Roll it into an olive shape.
14
Cut the olive-shaped bread into 4 equal parts, without cutting in between.
15
Twist the dough 360° and connect the ends.
16
The prepared bread embryo is subjected to secondary fermentation.
17
Brush the fermented bread embryo with egg liquid.
18
Oven baking position: Preheat at 160 degrees Celsius for 5 minutes, bake for 15 to 20 minutes. (Determine the baking temperature and time based on your own oven)
19
Oven baking position: Preheat at 160 degrees Celsius for 5 minutes, bake for 15 to 20 minutes. (Determine the baking temperature and time based on your own oven)