Crispy Sausage Cheese Bread

Overview

In order to use up the mozzarella cheese and a handful of chives at home, I made today's delicious cheese bread. I originally wanted to use the yogurt meal package recipe, but I didn't know there was not enough yogurt. Today I used 40 grams of yogurt + 105 grams of ice water.

Tags

• baking
• egg liquid
• high powder
• milk powder
• mozzarella cheese
• president unsalted butter
• yeast
• chopped green onion
• fine sugar
• ketchup
• milk
• salad dressing
• salt

Ingredients

Steps

1. 1 Dip your finger in flour and poke holes in the fermented dough until it doesn't shrink or collapse.

   

2. 2 Use the extrusion method to deflate the dough and divide it into 6 dough pieces of about 75cm each, roll them into balls and let them rest for a few minutes (higher temperatures ferment faster, so I woke up for 3-5 minutes)

   

3. 3 Take a piece of dough and roll it into an oval (longer than the sausage)

   

4. 4 Turn it over sideways and thin the bottom edge.

   

5. 5 Put the crispy sausage on top.

   

6. 6 Roll up the joint and pinch tightly.

   

7. 7 Place the seam side down into the paper mold.

   

8. 8 After everything is done, cover it with a plastic bag for secondary fermentation.

   

9. 9 Brush the fermented dough with egg wash.

   

10. 10 Sprinkle cheese shreds and squeeze salad dressing and tomato sauce (both sauces are squeezed into piping bags)

    

11. 11 Finally sprinkle with chopped green onions.

    

12. 12 Preheat the oven to 160℃ for 25 minutes (time and temperature are for reference only)

    

13. 13 The aroma filled the room and I couldn’t help but eat it (I ate most of it before I thought of taking pictures)

    

14. 14 Appreciation of the finished product~ It feels different when photographed on a wooden board.