Wheat germ hot dog buns
Overview
This is a favorite among carnivorous children. The bread has a soft texture, and the sausage is more fragrant after being baked in the oven. Wheat germ is added to give you the grainy texture of the germ, and it is also more nutritious.
Tags
Ingredients
Steps
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Ingredients.
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Ingredients.
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Put all the bread ingredients, except butter, into the bread bucket in order of liquid first and then solid. Add bread flour and wheat germ to cover the surface of the liquid. Bury the yeast into the flour.
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After setting the 2 kneading programs, add room temperature softened butter and continue kneading the dough by setting the 2 kneading programs. until the membrane expansion stage.
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Let the dough rise in a warm place for 1 hour until doubled in size. Use your finger to gently press a hole. If it does not shrink back immediately, it means the fermentation process is complete.
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Divide the fermented dough into 6 small pieces of dough, deflate the small dough and roll it into a round shape, and let it rest for 15 minutes.
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Take a small piece of dough and roll it into an oval shape. Turn the small dough over, roll it out thinly from the bottom, and roll it from top to bottom until it is twice as long as the crispy sausage. Wrap the dough around the crispy sausage into an "O" shape, and pinch the joint tightly.
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Shape the other dough in the same way and put it into the baking pan.
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Put it in the oven and put a basin of hot water under the oven for final fermentation, about 60 minutes. After fermentation is complete, brush with a layer of egg wash.
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Spread on some salad dressing.
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Place in the middle and lower racks of the oven preheated at 180 degrees, and bake at 180 degrees for 20 minutes.
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Check to see if the internal organization is satisfactory. The layers are clear and the drawing effect is superb.
