Spring Onion & Cheese Bread

Spring onion (or green onion) is so common in Asian cuisines, such as the Chinese and Japanese cuisines. You can find spring onions in a bowl of Japanese ramen, on top of steamed fish, omelette, fried rice, you name it. A little sprinkles of finely chopped spring onions or spring onion curls would instantly augment the visual impact of the dish, apart from imparting a nice aroma and flavour.

When I was a kid, spring onion was the only type of vegetable that I had planted in the backyard. They were easy to plant and grew quickly as well. I simply took some shallots from my mum’s kitchen, nestled them in soil and watered them twice a day. Under the warm sunshine, very soon, germination occured and ivory white shoots would start to grow, taller and taller each day. It was such a joy to witness life and growth, and eventually the day of harvest.

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In this recipe, spring onion is the star of the bread, with some cheese added to enhance the flavour. I have prepared a video to show you how to make the spring onion bread from scratch:

Ingredients (yield: four 4″ round bread, height 7cm)

(A) Bread dough

Bread flour 270g
Cake flour 30g
Sugar 45g
Salt 1/8 tsp
Instant dry yeast 1 tsp
Egg 1 no. (55g)
Honey 1 Tbsp
Milk 130g
Butter, softened 40g

(B) Filling

Butter, softened 30g
Icing sugar, sifted 30g
Mayonnaise 75g
Spring onion, chopped 3 stalks
Topping cheese, as needed
Extra whole egg for egg wash

Method:

  1. Prepare four 4″ round cake tins, and line the bottoms and sides with parchment paper. Set aside for later use.
  2. To make the bread dough: In a mixing bowl, put in bread flour, cake flour, sugar, salt, and yeast. Give these dry ingredients a quick mix.
  3. Add egg, honey and milk to the dry ingredients. Using the dough hook, knead them to form a dough. (Note: You may need less milk or more milk than this recipe, depending on the type of flour you are using.)
  4. Scrape the sides of mixing bowl occasionally to ensure even mixing.
  5. When all ingredients have combined into a dough that clears the sides of the mixing bowl, start to incorporate the softened butter.
  6. Continue to knead until the dough is smooth, soft and elastic. The dough is able to produce thin membrane that does not tear easily, i.e. window-pane check.
  7. Round the dough and cover it with plastic wrap or a clean damp cloth. Let it rest for about 40 minutes at room temperature (~ 25- 28 degrees Celcius).
  8. While resting the bread dough, let’s make the sauce filling. Beat the softened butter until soft. Mix in sifted icing sugar, and mix until well combined. Lastly, add in mayonnaise and mix well. Set the sauce aside for later use.
  9. After 40 minutes of resting, punch down the bread dough to release air pockets. Divide it into 4 portions, about 150g each.
  10. Shape the dough into little pillows, as shown in the video. Rest for 15 minutes.
  11. After that, roll out the dough. Spread a thin layer of sauce prepared earlier on top. Sprinkle with spring onion and cheese. Roll up the dough tightly lengthwise.
  12. Gently roll the dough so that it lengthens to a 30 cm rope.
  13. Cut the rope at the centre lengthwise to divide it into halves. Braid and twist them, and place it in a cake tin. Repeat for the remaining 3 doughs. img_3234 img_3236
  14. Proof the bread at room temperature, until it rises to about 60 – 70% full, about 40 minutes at 28 degree Celsius.
  15. Preheat the oven at 200 degrees Celsius.
  16. Brush the top of the bread with egg wash. Sprinkle more spring onions and cheese if desired. img_3243
  17. Bake for 25 minutes, or until they are golden brown and cooked.
  18. Once bread is out from the oven, let it cool down slightly for about 10 minutes. Then, remove it from the cake tin and let cool completely on a cooling rack.
  19. Slice and serve fresh.

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