Cheese & Spring Onion Sourdough Buns芝士香葱酸种面包

Since I have a lot of sourdough starter, so I tried to use it to create a soft and flavorful bread. Woo hoo...  I was happy with the result! The bread is soft, chewy and no sour taste !😍

You can preferment bread dough to get that easy-to-digest gluten delicacy. There is not much difference in flavor from regular bread. The texture of the  bread is slightly chewy than normal soft bread. Its very nice and flavorful!

Cheese & Spring Onion Sourdough Buns芝士香葱酸种面包

Ingredients:

Bread Flour 200g 面包粉

All purpose flour 80g 通用面粉

Milk  powder 15g 奶粉

Caster sugar 30g 细砂糖

Levain  100g 酸种

Water  70ml 水

Dry yeast  1g 干酵母( Optional)

Salt  3g 盐

Egg 1pc 鸡蛋

Unsalted Butter (soften)  30g 无盐黄油（软化）

Fillings:

Cheddar Cheese slices 8 slices切达干酪片

Mayonnaise 30g蛋黄酱

Chopped spring onion  10g葱花

Shredded cheese  40g 芝士碎

method:

1. Mix all the ingredients except butter. Knead untill a soft dough forms.

2. Add in butter and knead unill the dough is visibly smooth and elastic. 

3. Cover the kneaded dough and proof in the fridge overnight.

4. Next day, Take out the dough and rest in room temperature for 2 hours.

5. Without kneading, divide the dough into 8 small portions, each about 70 grams. Round it with the palm of your hand and cover it with a cloth or plastic wrap and rest for 15 minutes. 

6. Shaping~~ Flaten the dough, put a slice of cheese, roll up from top to bottom into the shape of a horn, pinch the seal tightly, put it in the baking tray and the seal faces down.

7. Final fermentation~~Cover the dough and ferment for 2 hours.

8. Preheat the oven at 180C.

9. Put the salad dressing in a piping bag, squeeze the z-shape on the surface of the bread, and sprinkle shredded cheese and chopped spring onions on the surface. 

10. Bake in the middle rack for 20-25 minutes or until the bread  surface becomes light golden brown.

11. After the bread is completely cooled, put it in an airtight box. Generally, it can be stored for 2 days at room temperature.

Note:

If use fan force mode, 180C bake for 15-18 minutes.

方法：

1.混合所有成分除黄油外。揉成柔软的面团。

2.加入黄油并揉成面团，面团看起来光滑而有弹性。

3.盖上揉好的面团并放进冰箱中醒发过夜。

4.第二天，取出面团，在室温下静置2小时。

5.不用揉捏，将面团分成8小份，每份约70克。用手掌将其弄圆，然后用布或保鲜膜覆盖盖，静置15分钟。

6.造型~~将面团弄平，放一片奶酪，从上到下卷成喇叭状，紧紧地捏住封口，将其放入烤盘中，封口朝下。

7.最后发酵~~将面团覆盖上，发酵2小时。

8.将烤箱预热至180°C。

9.将蛋黄酱放入挤花表袋中，Z形挤压在面包表面上，然后在表面撒上奶酪碎和葱花。

10.在中层架子上烘烤20-25分钟，或直到面包表面变成浅金黄色。

11.面包完全冷却后，放入密封盒中。室温下可以保存2天。

提示：

如果使用风扇模式，180C烘烤15-18分钟。

Happy Baking！