I reduced the amount of chopped green onion and vegetable oil, and the reason will be mentioned at the end of the article.

Dough material:

250 grams of high gluten flour

Yeast powder 3g

Vegetable oil 15g (I use grape seed oil)

20 grams of sugar

Salt 1 g

Water165g

Chopped onion stuffing:

60 grams of chopped green onion

Salt 2g

Vegetable oil 10g

Appropriate amount of black pepper (all stirred evenly for later use)

Tools:

Kneading pad

rolling pin

Dough cutter

Exercise:

Put all the ingredients of the dough into the inner pot of the bread maker.

(remember to install the mixing blade first),

Salt and yeast powder are separated by other materials, so don't put them together.

Start the "Bread and Dough" tour (the completion time is one hour). When the toaster is running, you can stir the chopped green onion stuffing for later use.

It's time to take out the dough. I find this dough sticky. I need to pat some flour on my hand to get it out smoothly. Knead the dough into a circle and let it stand for 10 minute.

Pat some flour on a rolling pin and roll the dough into a size of about 20cm*35cm.

(It is very convenient to visually observe with the ruler on the rubbing pad. )

Spread the chopped green onion stuffing that has just been stirred, spread the chopped green onion evenly, and then cut it into five equal parts with a noodle machine.

Touch your fingers with flour and roll up the first one first, only to find that it is not as simple as you think.

Because the chopped green onion stuffing on the dough is oily, it will be slippery. It should be rolled properly, not too tight and not too loose. It will be easier to operate with both hands together.

After the first roll is finished, put it directly at one end of the second roll, and then continue to roll. In the process of rolling, I found that the core in the middle of the first roll always slipped out, because the dough was oily and slippery, which led to the rolling process. As long as a force is applied, the core will be easily squeezed out.

Pay attention to this, don't use too much force when rolling, you can push the core backwards with your other hand while rolling.

In the third rolling, the dough has become the same as the enlarged version of the wheel cake. I found it a little difficult to continue rolling the fourth article in the same way, because it was a little inclined at first, and the central core was more likely to protrude because the peripheral dough became thicker.

I was worried that the dough would collapse easily, so I resolutely put the dough flat, gently took the fourth and fifth pieces off the kneading mat and stuck them directly around the edge of the dough. Finally, I rolled out the dough with chopped green onion. What a relief!

Spread baking paper in the cake mold, scoop up the rolled dough with a noodle machine, carefully put it in, spray some boiling water on the dough, and put it in the oven for fermentation for 60-80 minutes. My big P oven just has the fermentation function, so I put it directly in the oven to choose the fermentation function.

Key points 1 >

I have been observing during the baking process, because the central part of the dough is relatively high, so it will be colored quickly. When I found that the middle part was colored, but the rest was still white, I covered the foil paper as my friend reminded me in the article, but I was worried that the white part would not be colored because the cover was too big, so I cut the foil paper into a small circle and covered it directly in the colored circle in the middle part, so that other places could continue baking and coloring.

Key point 2 >

Because the dough was huge, after baking for 28 minutes, although I thought it was almost enough, I carefully took a long bamboo stick and inserted it into the bread. After pulling it out, I found that there was no sticky dough, and I was completely relieved to be baked.