Chive cheese bread How to make soft and sauteed chive cheese bread

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  1. ①First pour pure milk into a basin, add edible salt, and then add white sugar.(Place sugar and salt diagonally)
  ② Add whole milk powder, eggs, milk powder, corn oil, and high-gluten flour, so that the flour covers the entire water surface.Make a small hole at the top of the flour, add yeast powder, and use the side Cover the yeast powder with flour and knead the dough.
  ③ Add butter softened at room temperature to the dough, knead until there is a glove film that is not easy to break, and then ferment.
  ④ Take out the dough, divide it into equal portions of small dough, cover it with plastic wrap and let it rest for 10 minutes.

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  2.① Take a small piece of dough and roll it into a long tongue shape with a rolling pin.Roll up from top to bottom.
  ② When the roll is rolled, the seam is facing down! Once done, place in baking pan.
  ③Use a knife to make a cut in the middle of the bread embryo to perform secondary fermentation.The secondary fermentation time is about 30 minutes.

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  3.① Prepare the fillings and whole egg liquid.When it has fermented to 1.5 times its original size, take out the baking sheet and brush with egg wash.

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  4.①Place the cut ham slices at the cutting point, Sprinkle with grated cheese, tomato sauce, and chopped green onion.
  ②Put it into the middle rack of the oven again and bake at 175 degrees for 12-18 minutes;

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  5.After baking, take out the baking sheet and you’re done!