The small meal bag does this, the aroma is rich, soft and delicate, and you can eat several in one go

Today I will share how to make a chives-flavored meal bag, a soft little bread, soft and delicate, with chopped green shallots distributed on the surface, which is not only beautiful, but also fragrant. Who can bear such a delicious and cute little bread, I ate several of them in one go, and it was no problem at all.  

【Ingredients Required】

Bread body: 300 grams of high-gluten flour, 160 grams of milk, 1 egg, 30 grams of caster sugar, 3 grams of yeast powder, 30 grams of butter

Chive sauce: 40 grams of butter, 10 grams of caster sugar, appropriate amount of chopped shallots, a pinch of salt, 1 tablespoon of white pepper

【How to make】

1 Put the gluten flour, milk, eggs, caster sugar, yeast powder into the dough bowl, start the cooking machine, and start kneading the dough.

2 When the dough is smooth and elastic, add the butter that has softened in advance.

3 Continue to beat until the dough can be stretched out into a thick film that is relatively fine and tough.

4 Put the dough in a container, cover with plastic wrap, and let the dough rise at about 28 degrees Celsius.

5 When the dough is fermented to twice the size, dip your fingers in an appropriate amount of dry powder and poke a hole in the surface of the dough, the dough does not collapse, and the hole does not rebound, indicating that the basic fermentation is completed.

6 Place the dough on the kneading plate and beat gently to expel the gas.

7 Divide into 16 equal portions and roll round.

8 Place the dough in a baking tray and place it in an environment of about 35 degrees Celsius for secondary fermentation.

9 While you wait for the fermentation, make the chive sauce. Soften the butter in advance, put it in a container, add caster sugar, chopped shallots, salt and white pepper, mix well and put it in a piping bag for later use.

10 When the dough has risen to about 1.5 times the size, brush the surface with a layer of egg yolk liquid, cut a "ten" on top of each small dough, and squeeze in the chive sauce.

11 Bake in a preheated oven at 180 degrees for 20 minutes. When the epidermis is slightly yellow, you can cover it with tin foil in time to avoid excessive coloring.

12 After the bread is baked, remove the mold and transfer it to the drying net to cool down.

【Tips】

1 The size of the baking tray is 20*20*5 cm.

2 The water absorption of flour is different, and the amount of liquid can be adjusted according to the actual situation.

3 Fresh yeast is used in winter for better fermentation, and the amount of fresh yeast is yeast powder*3.

4 The time and temperature of baking are for reference only.

5 After the bread is left in the oven and cold, it needs to be sealed and stored to prevent it from drying out.

The butter and shallots are mixed together and baked at high temperatures to bring out a rich aroma, making the bread taste with both the milky aroma of butter and the salty aroma of shallots, which is very delicious and worth a try. If you are interested, hurry up and do it.