Everything Dough(12)....Scallion Bread . 萬用麵糰之十二....香蔥麵包

Everything Dough(12)....Scallion Bread

萬用麵糰之十二....香蔥麵包

There is always a question in my mind, if there is a recipe which is good enough for all breads and buns, why should we bother to use different recipes for different breads. That is the reason why I like playing with the recipe of my everything dough, and love making changes every time when I use it. 

Today, I made two scallion breads with two different flavors, one with meat floss, and the other with cheese. My hubby does not like meat floss, so I have made one with other flavor. For those who like strong flavor, you could mix the chopped scallions with butter, but I chose to have it plain.

我常常想，如果用一個食譜已經可以做到不同種類的包點，而且品質和味道都很好，為何還要每一種包點都用不同食譜呢？ 所以每次做包點，我都愛萬用麵糰上找變化。

今天做了兩種口味的香蔥麵包，一個加了香蔥和肉鬆，另一個加了香蔥和芝士。外子不吃肉鬆的，所以總要做一個沒有肉鬆的。喜歡濃味的，香蔥和先拌點牛油，我愛清淡肉點，香蔥沒拌油。

Everything Dough(12)....Scallion Bread

Ingredients:  

Bread Flour  250g
Cake Flour     50g
Instant Yeast   4g (Or Fresh Yeast 12g/OR Sourdough 90g)
Sugar   20g (increased from 10g)
Salt       4g
Scallion Oil  30g (to replace vegetable oil)
Water 160ml (for showing the way that "tong zhong" is used)

Fillings:
Scallion, chopped  4 stalks
Meat Floss   some (optional)
Mozzarella Cheese, grated   some (optional)
White Sesame Seed  a little (optional)

Tong Zhong:
Bread Flour  10g
Water  50g

Method:
1. Put Tong Zhong ingredients in a saucepan, cook and stir over medium-low fire till thickened, let cool

2. Add everything except fillings to the stand mixer, knead until smooth and elastic 

3. Place in an oiled bowl, turn dough to coat all sides, cover with a plastic cling and let rise inside the fridge until doubled 

4. Punch down and divide the dough in halves; knead, round and let relax for 15 minutes

5. Roll each dough out thin on a floured surface with a rolling pin. Spray a little water on it and then lay chopped scallions, meat floss or cheese on top; hand-roll it to a tube like, then transfer the two tubes onto a baking sheet.
6. Cut from one end with 1 inch left uncut, to the other end, turn the cut side up and braid it with one on top the other till the end; and then seal both of the openings. Cover and let rise till double at room temperature
7. Preheat oven at 190℃.  Spray white sesame seeds on top of the bread doughs as you like and bake over 180℃ for 25-28 minutes 

Cooking Tips:

1. The dough after putting extra sugar is soft enough, adding Tong Zhong was to demonstrate how it could be used with the everything dough. It is fine even not using Tong Zhong, just add back more water like what I stated at the regular recipe, 170-190ml
2. Add scallion oil to the dough is easier than brushing extra oil to the rolled dough sheet, but you could mix the scallion with butter if you want extra aroma

萬用麵糰之十二....香蔥麵包
                                  

材料： 
高粉  250g

低粉   50g
速酵   4g (或鮮酵 12g, 或酸種 90g)
糖      10g
鹽        4g
蔥油      30g
水    160ml(應要求用"湯種"法，所以相對減水）

餡料:
蔥， 切碎   4 棵
肉鬆   適量  (隨意)
莫札里拉芝士  適量  (隨意)
白芝麻   少許 (隨意)

湯種：
高粉 10g
水    50g

做法：

1. 把湯種材料放小鍋，中小火邊拌邊煮至稠，待涼即可用
2. 將所有材料(除餡料)放入廚師機，揉搓至光滑和有彈性

3. 大碗略抹油，將麵團放入沾上油，上蓋保鮮膜，再放入冰箱內，直到 發起至兩倍
4. 將麵團分成兩半; 揉圓，鬆弛15分鐘
5. 將兩塊麵團分別輾薄成長方塊，略噴水，隨意放上香蔥碎、肉鬆或芝士，捲起成管狀，放在烤盤上
6. 用刀從麵糰管頂端中央一吋之下放開至尾，切面翻向上，如結辮子般兩邊重疊，修整頭尾兩端；蓋好，室溫二發至兩倍
7. 預熱烤箱 190℃。麵包上隨意撒上白芝麻，180℃烘烤25-28分鐘

提示：
1. 萬用麵糰加糖後已夠軟，加入湯種是應要求示範如果在萬用麵糰用“湯種法”。不用湯種的話，只需把水份調回170-190ml即可
2. 在麵糰加入蔥油增加香氣較在麵糰方塊掃油易處理，如要濃味，蔥粒可先與牛油拌勻再放上