Grilled Sausage and Chrysanthemum Bread
Overview
I have never understood the relationship between various types of artemisia. Are artemisia and chrysanthemum different names for the same plant, or are they two different plants at all? However, the name does not seem to be a particularly important thing. Even if the wormwood is not chrysanthemum, you can still turn the wormwood bread into chrysanthemum bread. It's just that there is no sauce to stir-fry the minced meat, and there happens to be a grilled sausage, which is simply chopped up to replace the minced meat. The dough is relatively soft, stick a little oil on it and stretch it into the mold. When it grows up, it will look like a small piece of toast. The dark crispy crust is slowly baked, and I really like seeing the minced chrysanthemum sprinkled in the dough. After cooling, the bread is crispy on the outside and soft on the inside, but the fragrance of chrysanthemum seems hard to distinguish. . . .
Tags
Ingredients
Steps
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Ingredients: 140g high-gluten flour, 4g sugar, 5g corn oil, 80g water, 2g dry yeast, 25g grilled sausage, 40g blanched chrysanthemum
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Blanch the chrysanthemum chrysanthemum, squeeze out the water and chop into small pieces. Chop the grilled sausage into small pieces and set aside.
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Pour all the ingredients except the sausage into a large bowl,
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Stir evenly and place in a warm place to ferment.
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The dough will double in size.
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Stir again and vent,
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Let rise again until doubled in size.
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Deflate the air and add the minced sausage,
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Mix well.
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Grease your hands with oil, place the dough into the oiled mold, and place in a warm place to ferment.
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The dough will grow until it is eighty or nine minutes full.
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Put it in the oven, middle and lower layers, heat up and down at 170 degrees, and bake for about 30 minutes.
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The surface is golden brown and comes out of the oven.
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Unmold while hot.
