[Mini Sausage Bread] - delicious and visible super-q snack bag

[Mini Sausage Bread] - delicious and visible super-q snack bag

Introduction:

"The weather forecast says that there will be snow today. If it is true, it will be the first snow this winter. In the cold weather, I want to eat more and more caloric and energetic food in the morning. Even if it's just a person who made this mini Sausage Bread last night, the girl with stomach discomfort immediately says she's hungry, but she still can't eat it. Promise her that she will do it again when she's ready. Wish you all good health and safety in winter:)"

Production steps:

Step 1: put the bread materials other than butter into the toaster in turn. When the dough reaches the expansion stage, add butter and continue to mix until it is nearly complete. Cover the dough with plastic wrap and place it in a warm place to start fermentation.

Step 2: take out the dough, exhaust, divide the dough into 6 equal parts, round and relax for 10 minutes.

Step 3: roll the dough into long strips.

Step 4: after turning over, press one end thin, roll it up from bottom to top, and pinch it tightly.

Step 5: knead the dough into long strips and roll them into "0" shape.

Step 6: finish all the dough in turn, cover with plastic film for secondary fermentation.

Step 7: take out the sausage and put it in the middle of the "0" type. Brush the bread with egg liquid.

Step 8: squeeze in ketchup and mayonnaise, sprinkle a little vanilla, and bake in a preheated oven at 160 ℃ for 12 minutes.

Materials required:

Jinxianggao powder: 160g

Yeast: 2.5G

Salt: 3G

Egg: 20g

Butter: 20g

Low powder: 40g

Fine granulated sugar: 32g

Milk powder: 8g

Water: 104g

Sausages: 16

Tomato sauce: right amount

French mustard: right amount

Chopped chive: appropriate amount, or chopped vanilla

Note: observe when baking, cover with tin foil midway.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet