Ingredients: yeast powder 1g, purified water 150g, high-gluten flour 150g, dough: high-gluten flour 125g, concentrated yogurt 80g, milk powder 8g, whole wheat flour 50g, sugar 20g, grass eggs 1, yeast powder.
Step 1: firstly, add 75g of high flour, 75g of purified water and 0.75g of yeast powder into the vessel. Stir well, cover, and ferment in the refrigerator overnight.
2. Prepare dough, and add yogurt, milk powder, salt, sugar and eggs into the chef's bucket.
3. Add high-gluten flour and yeast powder, then add fermented Polish seeds, put the chef's flour barrel into the machine, start 1 gear, and knead the flour for 10 minute.
4. 10 minutes later, add butter softened at room temperature, start the second gear of the chef's machine again, knead for 20 minutes until the glove film is not easy to break, and then ferment.
5. Take out the dough, knead it into a circle and put it in a vessel. Steam in a 35-degree steamer for 40 minutes. (Normal temperature fermentation is also acceptable, so be sure to keep the dough moist. )
6. The fermented dough is twice as big as the original dough. When pressed by hand, the fermentation is completed, without retraction or rebound.
7. The fermented dough is divided into 10 equal parts. Cover with plastic wrap and relax 10 minutes.
8. Take a piece of dough and roll it into a long tongue with a rolling pin.
9. Roll up from top to bottom and close down.
10. Finish them in turn, put them in a baking tray with oil paper, and send them to a steaming oven for secondary fermentation at regular intervals.
1 1. Ferment to twice the original size and brush with a layer of egg liquid.
12, sprinkle with chopped green onion and white sesame seeds.
13. Put the mold into the middle layer of Dongling oven.
14, bake at 165℃ and 160℃ for 20 minutes, pay attention to the coloring of bread, and cover it with a piece of tin foil immediately after coloring. Time and temperature are for reference only, depending on the performance of your own oven. )
15, chive bread is out!
Warm reminder oven temperature and time are for reference only! Pay attention to the coloring of the small meal package, and cover it with a piece of tin foil immediately after coloring! Be sure to keep the dough moist when fermenting! Because the water absorption of flour is different, the amount of yogurt can be adjusted according to the actual situation! You can join the chef machine several times!