Spring Onion Bread

Ingredient

Method

200g high protein flour 100g low protein flour 20g milk powder 80g sugar 1 tsp salt 2.5 tsp instant yeast + 80ml water 100ml milk 30g butter Filling: (mix well) 100g spring onion, chopped 1/3 tsp salt 20g veg oil some black pepper powder Topping: shredded cheddar cheese

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put 50ml water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about  15 minutes, pour the remaining water bit by bit and continue knead for another 10 minutes until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Divide the dough into 3 small equal portions. Roll it into 10-15mm thick with 8x10". Spread 3/4 of the dough with the spring onion filling over the dough. Roll it up like swiss roll and place in a baking tray. Repeat for the next portion 4. With a sharp scissor, cut every 1.5cm but do not cut off. After all being cut, carefully move and place the dough to left and right alternately. Repeat for the next portion   5. Lets proof for 1 hour. Top with some cheddar cheese. Bake at 180 degree Celsius for 20 minutes. Remove from oven and cool on wire rack.