Scallion Bread

How to make it

Amounts in the steps are for 12 servings.

1. 1

   Dough

   Put all the ingredients in the mixer, combine them on speed 1, then knead on speed 2 for about 7 minutes.

2. 2

   1st rise

   Let it rise in the refrigerator for 2 hours.

   · A long, cold rise builds the flavor.

3. 3

   Divide and rest

   Divide the dough into 100g pieces and rest them for 15 minutes.

4. 4

   Shape

   Fold each piece in 3, pressing out the gas as you go, stretch it out to about 20cm long, and set it in the pan.

5. 5

   2nd rise

   Let them rise at room temperature for about 50 minutes.

6. 6

   Prepare the topping

   Cut the king oyster mushrooms and the other vegetables, fry the grated garlic and green onion first in a pan, add the other vegetables and fry them together, let it cool, then mix in the condensed milk, mozzarella, and the rest.

7. 7

   Score

   Cut a slash in the risen dough with a knife so it does not burst somewhere else.

8. 8

   Bake the bread

   Bake in a deck oven for 10 minutes on steam mode, top heat 425°F (220°C) · bottom heat 400°F (200°C).

9. 9

   Fill with topping

   After baking, let them cool, cut off the tops so they can hold the topping, spread on the cream cheese sauce (cream cheese to condensed milk 3:1), and pile on the vegetables.

10. 10

    Bake the topping

    Bake in a deck oven with top heat 425°F (220°C) and bottom heat off for 4 to 7 minutes, or in a convection oven at 400°F (210°C) for 5 minutes.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Dough can only be fixed before it goes in the oven — a little more flour if it is slack, a little more water if it is stiff. Once baked, nothing can be changed.