Sausage Fancy Bread
Overview
Breakfast at home is mostly Chinese food, with occasional Western-style meals, but Chinese food is indispensable. Take your time. Dad Mi has a standard Chinese stomach, so we can’t take too big a step! People who never ate bread before can now accept bread. This is progress. Eat bread once a week, this is still okay.
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Ingredients
Steps
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For ingredients A except butter, add the liquid first and then the flour. After mixing, start the dough kneading program of the bread machine and knead the dough until it is initially malleable (the time required for different bread machines will be different, there may be one program or two programs), add butter, and start the dough kneading program again.
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At the end of the program, the dough can be pulled out into a thin film. You can make bread in this state.
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After finishing the dough, put it into the bread barrel for the first fermentation. (This posting time is controlled within 30 minutes)
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Take out the dough, divide into rounds, and let rest for about five to eight minutes.
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Take a small piece of dough and roll it into a long shape. Do not roll it hard. If it cannot be pushed out, it will be easier after it is slightly relaxed.
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Wrap the sausage in the dough and close it.
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Turn the sausage bag over, with the seam facing downwards, and use a knife to cut evenly into the sausage bag, keeping the sausage cut but not the noodles.
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To make the sausage package into a pattern, the specific operation method is to place the sausage side by side and spread it out from side to side.
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Do it in sequence. I also made other patterns with the dough, and I made three of them this time.
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Put the prepared bread and mat into the oven for secondary fermentation. You need to put hot water in the oven to increase the humidity. There is hot water in the baking pan below.
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Let the secondary fermentation take about 25 minutes. When it is ready, take it out and brush the surface with egg wash.
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Oven at 180 degrees for 12 minutes, until evenly colored.
