Octopus Leg Bread Recipe
Ingredients:
1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
200g octopus legs, cleaned and boiled
200g high-gluten flour
1 egg
10g sugar
10g butter, softened
3g yeast
100g milk
1/4 teaspoon salt
1/4 cup chopped green onions
1/4 cup shredded cheddar cheese (optional)
1/4 cup chopped fresh parsley, for garnish
Instructions:
Prepare the Green Tea Rubs:
Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the octopus legs.
Boil the Octopus Legs:
2. Boil the octopus legs in a pot of water for about 5 minutes. Remove from the pot and let them cool. Once cooled, cut the legs into small pieces.
Make the Dough:
3. In a large bowl, combine the high-gluten flour, sugar, and yeast. Add the egg, milk, and softened butter. Mix until a dough forms.
Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes. Add the salt and continue kneading until fully incorporated.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour.
Shape the Bread:
6. Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a long strip.
Wrap each strip around a piece of octopus leg, leaving the top exposed. Place the wrapped octopus legs on a baking sheet lined with parchment paper.
Preheat the Oven:
8. Preheat your oven to 175°C (347°F). Let the shaped bread rise again for about 15 minutes.
Bake the Bread:
9. Brush the bread with beaten egg. Bake in the preheated oven for 15-20 minutes, or until golden brown.
Finish and Serve:
10. Remove the bread from the oven and let it cool slightly. Garnish with chopped green onions and shredded cheddar cheese, if desired.
Serve the Octopus Leg Bread warm, enjoying the combination of the tender octopus and the soft, flavorful bread.