Hand tear chives floss bread

The salad dressing at home is about to expire, so this time make a lot of floss bread!

It's so delicious, it's not too greasy!

5 from 1 vote

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Course: Bread

Cuisine: Chinese

Keyword: Hand tear chives floss bread

Prep Time: 20

Cook Time: 1 20

Servings: 4

Calories: 897kcal

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Chef's machine kneading order: 1 group into a ball-2 steps for 5 minutes-4 steps for 5 minutes-add butter, 2 steps for 5 minutes-add salt, 5 steps for 7 minutes.
Ferment at 23 to 26 degrees for 50 to 60 minutes
After the first fermentation, it has grown so much
Dip your fingers in flour, poke holes, not collapse or retract
Divide into 4 equal portions and cover with plastic wrap for 10 minutes. Then, as shown in the figure, roll it roughly into a rectangle and cover it with salad dressing
Wash and cut the chives in advance and use a kitchen towel to absorb surface moisture.
Put stuffing!
Rolled up
The floss is not easy to cut, so I put on a board and cut it with a chef's knife.
Open up curl
36 degrees, high humidity (put a bowl of hot water), fermentation for 40-50 minutes
Take it out and preheat the oven—180 degrees.
180 degrees, lower middle, 20 minutes.
Very tasty