Sausage with tomato sauce

Sausage with tomato sauce

Introduction:

"The ham sausage used in this bread is a mini one. When my daughter saw it in the supermarket, she had to take it. She kept it in the refrigerator all the time. She just used it when making bread today. It's very cute!"

Production steps:

Step 1: mix all the main ingredients, and then knead until the dough is glutened. At the expansion stage, harvest the dough, cover it with plastic wrap and ferment in a warm place.

Step 2: ferment to about 3 times the size

Step 3: divide into 35g small dough, knead into a ball, and then relax for 15 minutes

Step 4: then rub all the small balls into long strips, and relax again for 10 minutes

Step 5: take a portion of the dough, rub it longer and thin the bottom

Step 6: end to end, wrap the head

Step 7: do everything this way

Step 8: second fermentation to about twice the size

Step 9: after fermentation, insert the sausage in the middle

Step 10: Brush egg liquid on the surface once, then put salad dressing and tomato sauce on the machine, put them into the preheated oven, 180 degrees, middle layer for about 15 minutes

Materials required:

High gluten flour: 120g

Low gluten flour: 30g

Egg liquid: 50g

Water: 50g

Fine granulated sugar: 15g

Salt: 1 / 4 teaspoon

Yeast: 2.5G

Butter: 15g

Mini ham sausage: 6

Salad dressing: right amount

Tomato sauce: right amount

Note: when the dough is rolled into strips, it needs to be relaxed frequently for better operation!

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet