Chive egg roll bread

Main ingredients

High-gluten flour

250g

Milk

170g

Sugar

35g

Salt

3g

Yeast

2.5g

16g edible oil

Accessories

Adequate amount of egg rolls

1 potato

Cheese 2 slices

An appropriate amount of chives

Steps

1. Put the ingredients into the bread machine and knead them with oil to form a film. Because my family is a troublemaker, I usually knead out the rough membrane and take it out to ferment. Steam the potatoes in an electric pressure cooker over water (if you want crispy egg rolls, you can skip this step).

2. Roll into a round shape.

3. The volume increases by about 2 to 2.5 times, the hole does not shrink when the hole is poked, and it is completed in one shot.

4. Remove the air, divide the dough into 5 pieces, roll them into rounds, cover with plastic wrap and let rest for 10 minutes.

5. Add cheese slices to the potatoes while they are hot. For crispy egg rolls, go directly to step 7.

6. Mix well and set aside in a piping bag.

7. Roll the loose dough into a beef tongue shape, add egg rolls and mashed potatoes, and roll it up.

8. Place them on the baking sheet, put oiled paper on the baking sheet, and grease the paper with some oil.

9. Second serve.

10. Let it grow until it becomes larger in size, brush with water or egg wash, and add green onions.

11. Preheat the oven to 180 degrees, raise the heat to 150 degrees, and lower the heat to 120 degrees. Place the penultimate layer of the four-layer oven. After 20 minutes, your friend "Egg Roll Bun" will be online. !