Sausage Cheese Pulled Bread

Overview

This is a culinary bread with a beautiful meaning. It is made into a round shape with a hollow cake mold, expressing the meaning of reunion, perfection and beauty. It is added with sausage and cheese. I wish our lives are prosperous and I wish Xinliang's first baking competition a complete success. This bread uses tangzhong, and my family likes it very much. It tastes soft and delicious, and the addition of Parmesan cheese powder is very fragrant.

Tags

• baking
• bread flour for main dough
• bread flour for soup
• butter
• chopped chives
• egg liquid
• low gluten flour
• milk powder
• parmesan cheese powder
• sausage
• tangzhong
• use boiling water for soup
• yeast
• fine sugar
• salt
• shredded mozzarella cheese
• water

Ingredients

Steps

1. 1 Make the soup first: Pour 26 grams of boiling water into 26 grams of bread flour, mix well and let cool for later use.

   

2. 2 Make the main dough: Mix the ingredients except butter and knead until smooth and the gluten will expand.

   

3. 3 Add softened butter and continue kneading until a large, thin and flexible film can be pulled out. Roll into a ball and place in a warm place for basic fermentation.

   

4. 4 While fermenting, slice the sausage, cut the chives into small pieces, and remove the shredded mozzarella cheese from the refrigerator.

   

5. 5 Let the dough rise to 2-2.5 times in size. Dip your finger in flour and insert it without shrinking or collapsing. The fermentation is completed in one step.

   

6. 6 Take out the fermented dough, deflate it, roll it into a ball and let it rest for 20 minutes.

   

7. 7 Flatten the rested dough and use a rolling pin to roll it into a thick rectangular sheet.

   

8. 8 Coat the dough with olive oil and sprinkle with chives and Parmesan cheese.

   

9. 9 Use a knife to cut the dough into roughly sized pieces.

   

10. 10 After rinsing the 8-inch hollow mold with butter, put the dough piece face up into the mold, sprinkle a layer of mozzarella cheese and sausage slices, then put a layer of cheese shreds and sausage slices.

    

11. 11 After all the dough is spread, place it in a warm place for secondary fermentation. If you press the dough lightly with your fingers, it will not rebound quickly and it will feel slightly tense. The secondary fermentation is complete. Place in the lower rack of the preheated oven, heat up and down, 180 degrees for 20 minutes.

    

12. 12 After baking, take out and let cool.

    

13. 13 Finished product pictures

    

14. 14 It must be torn into pieces roughly to taste.