Onion salmon bread recipe

In fact, many times, cooking not only makes you happy, but also cultivates your sentiments and allows you to relax. So sometimes we need to learn how to cook. Here is a recipe for onion salmon bread.

1. Cut the unsalted butter into small pieces and set aside at room temperature

2.1 Do a film test. Grab a small piece of dough. If it can be stretched into a film and you can see your hands, the kneading is complete. Basic fermentation: Find a larger basin (because the dough will get bigger after fermentation) and sprinkle some high flour in the basin to prevent the dough from sticking to the bottom of the basin after fermentation. Roll the dough into a ball and place it in the basin with the seam facing down. Cover the basin with a plastic wrap. This is mainly to prevent moisture from evaporating and the dough from forming a crust. Put another basin of water under the basin where the dough is placed. This is to maintain humidity. Turn on the oven and heat for 20 to 30 seconds. Put the basin where the dough is placed in. Ferment for about 1 hour until the dough is twice as large. Test whether the dough is well fermented: Use your index finger with a layer of high flour to poke the dough from the top to the bottom. If the dough does not shrink, collapse, or lose its air, it means the fermentation is successful.

3.2 Put the flour into a bowl, salt, sugar, yeast, and then add liquid materials such as milk and egg liquid (reserve about 10g of milk to adjust the hardness of the dough). Turn on the chef machine and stir the materials at low speed (to prevent the powder from flying out at too fast a speed). Then start kneading the dough at medium and high speed.

4.1 While the dough is rising, prepare the filling. Marinate the salmon with salt, chicken powder, black pepper and olive oil for half an hour. Chop the onion into granules. Add an appropriate amount of olive oil in a frying pan. Fry the onion until soft. Add the marinated salmon. Fry until cooked. Crush the cooked salmon in the pan. Put it in a bowl and let it cool for later use. Add a tablespoon of salad dressing to the cooled salmon and mix well. The filling is ready.

5.2 Take out the fermented dough..pat it to release the gas..divide it into 2 equal parts..then divide it into smaller parts..equal parts..relax the dough: roll the divided dough into round shapes and seal the edges..cover with plastic wrap..relax for 10~20 minutes..press the dough lightly with your hands so that it is not tight..just leave a dent..

6.1 Carry out the final fermentation.. After about 45 minutes..

7.2 Take the fermented dough and flatten it. Wrap it with the right amount of stuffing. Pinch the dough to close it. Because of the salad dressing, it is not easy to pinch the dough to close it. You must pinch it tightly. Otherwise, the finished product may burst after baking. Wrap the stuffing and round the dough.

8. After fermentation is complete, brush the surface with egg liquid.. or cut a few small holes on the surface of the dough with a knife.. Don't cut it.. Then sprinkle a little high flour..

9. Preheat the oven to 180 degrees for about 15 minutes.

10. Eat it while it’s hot..o(≧v≦)o~~Great

Healthy and nutritious food should start with cooking. After seeing the editor’s introduction to onion salmon bread today, everyone should quickly learn how to make it so that our family can eat healthier!