森綠很喜歡吃青蔥和肉鬆，見麵包店裡有青蔥肉鬆麵包，便參考了一些食譜，加以改良了，希望你們喜歡。
請按這連結看森綠所做的影片https://youtu.be/AUvUa3DCab8
這食譜可製作出大約 4個青蔥肉鬆麵包份量。
材料：
1. 高筋麵粉 (150 克)
2. 砂糖 (15 克)
3. 鹽 （3 克）
4. 乾酵母 （3 克）
5. 水 (30度，70 ml)
6. 蛋液 (23 克，半隻蛋，拌勻)
7. 牛奶 (15 ml，1 湯匙)
8. 無鹽奶油.牛油 (23 克)
9. 青蔥餡用的蛋液 （適量）
10. 青蔥 （4-5棵，切丁）
11. 肉鬆 （適量）
12. 鹽 （1/2茶匙）
13. 白胡椒粉 （適量）
14. 橄欖油 （1 湯匙）
做法：
1. 在杯子裡，將一些糖加入一些熱水(30ml)中。 攪拌直到糖溶解。加入室溫水(40 ml)，確保水溫在30。C左右。加入乾酵母，拌勻備用
2. 在碗裡，將高筋麵粉、鹽和剩餘的糖拌勻
3. 把酵母水、牛奶(15ml)和蛋液加入麵粉中，拌勻
4. 用手混合和揉麵團，直到沒有剩留麵粉
5. 把麵團放在桌子上拉揉 100 次或約 7 分鐘
6. 拍麵團在桌子上並折疊，重覆 2 分鐘
7. 將牛油塗在麵團上，揉搓至光滑（約 7 分鐘）
8. 拍麵團在桌子上並折疊，重覆 2 分鐘，直到它可以拉伸成薄膜
9. 用保鮮膜或濕毛巾蓋住麵團，發酵60分鐘( 30。C)
10. 把麵團移到桌子上，對折成三分之一 (上下)，再重複一次(左右)
11. 用保鮮膜或濕毛巾蓋住麵團，發酵30分鐘( 30。C)
12. 在麵團上撒些麵粉，弄平，然後分成4等份
13. 將邊緣拉到中心並捲起來做成一個球，做成共4個球
14. 用保鮮膜或濕毛巾蓋住麵團，靜置20分鐘
15. 做型:
15.1 將麵團擀成圓形並放進紙杯
15.2 將麵團由中心向邊緣推，中心較薄些
15.3 用保鮮膜蓋住麵團，發酵60分鐘( 30。C)
16. 混合青蔥餡: 在碗內，把青蔥、鹽(1/2茶匙)、白胡椒粉、橄欖油(1湯匙)和蛋液(1-2湯匙)混合
17. 麵團發酵後，刷上蛋液，然後把肉鬆放在麵團上然後放上青蔥餡
18. 把烤箱預熱:上層溫度200。C，下層170。C
19. 放麵團進烤箱烘烤：上層溫度200。C，下層170。C 10-12分鐘
20. 然後便完成了！
個人心得：
1. 青蔥餡不要加太蛋液，因為會過濕
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~.~.Spring Onion and Pork Floss Bread~.~.~.
SumLook loves spring onion. I have recently seen a bakery selling spring onion and pork floss bread. So I have studied some recipes and have come up this recipe. This recipe is very yummy. I hope you like it.
Please click on this link to see my video: https://youtu.be/AUvUa3DCab8
This recipe can make 4 servings.
Ingredients:
1. Strong flour or bread flour (150 g)
2. Sugar (15 g)
3. Salt （3 g）
4. Dry Yeast （3 g）
5. Water (30。C，70 ml)
6. Whisked Egg (23 g, 1/2 egg, whisked)
7. Milk (15ml, 1 Tbsp)
8. Unsalted butter (23g)
9. Whisked Egg for toppings （Some）
10. Spring Onion （4-5 stalks, diced）
11. Pork Floss （Some）
12. Salt （1/2 tsp）
13. White Pepper （Some）
14. Olive Oil （1 Tbsp）
How to cook:
1. In a cup, add some sugar into some hot water (30ml). Stir until sugar is dissolved. Add room temperature water (40ml) and make sure water is about 30。C. Add in dry yeast. Mix and set aside
2. In a bowl, mix strong flour, salt and remaining sugar
3. Add water with yeast, milk (15ml) and egg into flour, mix well
4. Mix and knead the dough by hand until no flour is left
5. Knead the dough by rubbing on the table for 100 times or about 7 mins
6. Tap and fold the dough for 2 mins
7. Spread butter on to dough, rub and knead until smooth (about 7 mins) 8. Tap and fold the dough for 2 mins until it can be stretched to thin film
9. Cover the dough with plastic wrap or damp towel, ferment for 60 mins at 30。C
10. Move the dough to the table, fold into thirds (up and down), repeat one more time (left and right)
11. Cover the dough with plastic wrap or damp towel, ferment for 30 mins at 30。C
12. Sprinkle flour on the dough, divide it into 4 equal shares
13. Pull the edge to the center and roll it up to make a ball (4 balls in total)
14. Cover the dough with plastic wrap or damp towel, rest for 20 mins
15. Forming:
15.1 Roll the dough into circle and put onto paper cup
15.2 Push the dough from center to the edge so the center is thinner
15.3 Cover the dough with plastic wrap, ferment for 60 mins at 30。C
16. Spring onion toppings: In a bowl, mix spring onion, salt, white pepper, olive oil(1 Tbsp) and whisked egg(1-2Tbsp)
17. When the dough is ready, brush egg wash on top, then lay pork floss on the dough, lastly spoon spring onion mixture on top
18. Preheat the oven: upper temperature of 200。C, lower 170。C
19. Bake the bread: upper temperature of 200。C, lower 170。C for 10-12 mins
20. Then it is done!
Personal thought and Tips:
1. Don't add too much egg for spring onion toppings because it will make the bread too wet
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
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