onion salmon bread

Cut unsalted cream into small pieces and place at room temperature. Set aside

Put the flour into the basin first, salt, sugar, yeast.. Then add liquid materials milk and egg liquid.. (Reserve about 10g of milk.. Adjust the hardness of the dough) Turn on the chef's machine and mix the ingredients at low speed (to prevent the flour from flying out too fast..) Then start kneading the dough at medium to high speed.

Do thin film testing.. Grab a small piece of dough if you can stretch it into a film and see your hands, even if you have completed basic fermentation: Find a larger pot (because the dough will grow bigger after fermentation) and sprinkle a little high flour in the pot.. Prevent the dough from sticking to the bottom of the pot after fermentation. Round the dough and place it in a bowl. Cover the basin with a fresh-keeping mold. Mainly to prevent moisture from evaporating and peeling on the dough surface. Put another basin of water under the bowl where the dough is placed. This is to maintain humidity.. Turn on the oven and heat for 20 to 30 seconds. Put the dough bowl in.. Fermentation for about 1 hour.. Until the dough is twice as big. Test whether the dough is leavening well: stick the dough with your index finger and poke it all the way from the top of the dough.. If the dough does not retract or collapse or dissipate, the fermentation is successful

Take out the fermented dough.. Tap out the gas.. Divide it into 2 equal parts first.. Divide into small points.. Equal share.. Relax dough: Divide the dough into a circle and close it. Cover with plastic wrap.. Relax for 10 to 20 minutes. Gently press the dough with your hands to keep it tight.. You can leave a concave hole..

Handle the filling while the dough is leavening.. Mix the salmon with salt chicken powder, black pepper and olive oil and marinate for half an hour. Cut the onions into grains.. Put the right amount of olive oil in the frying pan. Saute the onions until soft.. Add the pickled salmon.. Stir fry well.. Crush the fried salmon in the pan.. Pour into a bowl and dry to cool. Add a large teaspoon of salad dressing to the cooled salmon and mix well. The filling is ready.

Pick up the fermented dough and flatten it.. Wrap in the right amount of filling.. Tighten your mouth.. Because of the salad dressing.. The dough is not easy to pinch. Be sure to squeeze it tightly.. Otherwise, the finished product may burst after roasting.. Wrap the filling, finish the dough and round it.

Carry out the last fermentation.. 45 minutes left back..

After fermentation, brush the whole egg liquid on the surface. Or use a knife to make a few small cuts on the surface of the dough.. Don't cut it.. Then sprinkle with a little flour..

Preheat the oven.. 180 degrees for about 15 minutes..

Eat it while it is hot.. o(≠ v ≠)o~~ Great