香葱肉松手撕吐司
材料：
高筋面粉 300g
冰牛奶 160-170g
鸡蛋 30g 剩下的涂面包表层
盐 4g
细砂糖 30g
酵母 1tsp
butter 25g
肉松 150g
葱3-4条
美乃滋适量
做法：
1. 将高筋面粉，冰牛奶，鸡蛋，盐，细砂糖放入主锅，设定1分钟/速度慢慢到3 混合均匀。
2. 盖上保鲜膜，将面团放入冰箱冷藏3个小时进行水合法
3. 取出面团，设定揉面模式3分钟30秒
4. 加入牛油和酵母，开启揉面模式/设定4分钟30秒 揉出薄膜
5. 取出面团整成圆形放置在盆里，进行第一次发酵。大约50分钟左右
6. 取出面团，用手掌排气，接着将面团杆成一大片薄的长方型。
7. 在长方型面团上挤上美乃滋，涂抹均匀，撒上肉松，青葱后，从底部开始卷起，把封口压紧。
8. 在面团中间切开，分成两条，再相互交叉，卷起放入吐司模。
9. 放置温暖的地方进行第二次发酵，大约50分钟到1小时。
10. 预热烤箱180度
11. 在面团表层涂上剩下的蛋液。
12. 放入烤箱，设定180度/35分钟（温度时间仅供参考）
13. 烤好后立刻脱模，放置完全凉透大约2小时。
14. 完成啦
小贴士：
1. 水合法的作用是让面团可以完全吸收水份，放入冰箱3个小时可以让面团在揉面的时候面团温度不容易超过28度
2. 如果表面上色比加快，可以铺上锡箔纸
3. 如果要skip掉水合法，就用60g小冰块取代牛奶。
4. 如果你的吐司模具不是不沾模，记得要铺上烘培纸
Chive Pork Floss Shredded Toast
Ingredients :
High-protein flour 300g
Ice milk 160-170g
30g egg and leftover to coat the surface layer
Salt 4g
30g caster sugar
Yeast 1tsp
butter 25g
Pork floss 150g
3-4 scallions
Mayonnaise
1. Put high-protein flour, ice milk, eggs, salt, and caster sugar into mixing bowl, set 1 minute/speed slowly to 3 and mix wel
2. Cover with plastic wrap, put the dough in the refrigerator for 3 hours for hydration
3. My Take out the dough and set the kneading mode for 3 minutes and 30 seconds
4. Add butter and yeast, turn on the kneading mode / set 4 minutes and 30 seconds to knead out the film
5. Take out the dough into a round shape an place it in a basin for the first fermentation. About 50 minutes
6. Take out the dough, exhaust with the palm of your hand, and then roll the dough rod into a large thin rectangular shape.
7. Squeeze mayonnaise on the rectangular dough, spread it evenly, sprinkle with pork floss, green onions, roll up from the bottom, and press the seal tightly.
8. Cut in the middle of the dough, divide into two, then cross each other, roll up and put into a toast mold.
9. Place in a warm place for the second fermentation, about 50 minutes to 1 hour.
10. Preheat the oven 180 degrees
11. Spread the remaining egg mixture on the surface of the dough.
12. Put it in the oven, set 180 degrees/35 minutes (temperature and time are for reference only)
13. Remove the mold immediately after baking and let it cool completely for about 2 hours.
14. Finished
Tips:
1. The function of hydration is to allow the dough to fully absorb water. Put it in the refrigerator for 3 hours to keep the dough temperature from exceeding 28 degrees during kneading.
2. If the color ratio of the surface becomes faster, you can cover it with tin foil
3. If it is legal to skip the water, use 60g small ice cubes instead of milk.
4. If your toast mold is not a non-stick mold, remember to cover it with baking paper