Sausages and bread

Sausages and bread

Introduction:

"Salty and fragrant buns are both beautiful and tasty, and can win the public's taste. Although my baking technology is not very skilled, I will continue to improve. Ha ha."

Production steps:

Step 1: first of all, make soup seeds, mix 20 grams of high gluten flour and 90 degree hot water evenly, and let cool

Step 2: mix high gluten flour, soup seed, sugar, egg, dry yeast and water

Step 3: knead until the surface is smooth, add salad oil until the membrane is expanded, and wait for fermentation

Step 4: it's OK to ferment to three times the original size. Do I think my product has been fermented a little

Step 5: divide the dough into five equal parts

Step 6: rolling into olive shape

Step 7: put the sausage in it

Step 8: wrap it, and then cut the sausage with a knife. Don't cut it to the end, just cut the sausage

Step 9: after cutting, separate the incision one by one, press it slightly, and place it in a warm and humid environment for secondary fermentation

Step 10: ferment to twice the original size, coat with egg, sprinkle with scallion, preheat oven to 180 ℃ for 15 minutes

Step 11: out!

Step 12: taste

Materials required:

High gluten flour: 200g

Eggs: right amount

Shallot: moderate

Sausage: right amount

Hot water: 24 ml

Salt: 2G

Sugar: 20g

Dry yeast: 2G

Water: 90 mL

Salad oil: 20 ml

Note: because there is no baking experience, it feels dry. It is suggested to change salad oil into butter and water into milk. Let's try it

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: onion