Homemade Recipe for Scallion Meat Floss Hand-Torn Bread

The savory and aromatic green onions.Mushroom fluff.Bread. It is not greasy when eaten. Since I learned this shaping method, I have been very fond of it. Not only does the bread look beautiful, but it is also particularly satisfying to tear apart and eat.

　　Ingredients. Main ingredients

　　High-gluten flour 200g, sugar 20g, salt 2g,yeast 2.5g, milk 130g, corn oil

15g, green onions 2 stems, and mushroom fluff to taste.

Step-by-step instructions:Mix the high-gluten flour, salt, sugar, yeast, egg liquid, and milk in a bowl. Knead by hand until smooth and non-sticky, then add corn oil and knead until the dough is extensible,

and can form a thin membrane.

Let the dough rise to double its size.

Remove from the container, deflate, roll into a rectangular sheet.

Cut longitudinally into 6 pieces, then cut each piece transversely into 6 smaller pieces.Use an 18-centimeter hollow mold and apply butterto prevent sticking. Arrange one layer of the dough pieces, sprinkle with green onions and mushroom fluff, place another layer of dough pieces on top, sprinkle with green onions and mushroom fluff again, repeating until all are used.After secondary fermentation, preheat the oven to 180 degrees Celsius for about

20 minutes.