Crispy Sausage Bread

Overview

The shelf life of crispy sausage is very short and consumes the inventory at home.

After one step add butter and salt and knead until complete.
Cut a little of the dough and use your hands to pull out a large, strong film.
After rolling, cover with plastic wrap at 25 to 28 degrees for basic fermentation.
Dip your finger in flour and poke holes in the fermented dough until it doesn't shrink or collapse.
After pressing and releasing, the cutting and rounding will be loose.
Take a piece of dough and roll it into an oval shape.
Turn over and fold in half sideways.
Fold in half and pinch tightly to seal and roll into a long strip (about the same length as a sausage)
Place sausage on top.
Roll it up.
Place everything in a baking tray and cover with a plastic bag for secondary fermentation.
After fermentation, brush with egg wash and sprinkle with sesame seeds.
Preheat the oven in advance, 170℃ middle rack for 18-20 minutes (time and temperature are for reference only)
Enjoy the finished product!
After cooling, seal and store.