Sausage bread
By VicentaLakin
We're having a Chinese breakfast, we're having a Western one, but we don't need a Chinese one. People who never eat bread before can accept bread now. That's progress. Once a week, it's okay。
Recipe Recommendations
- salty and sweet
- roast
- several hours
- ordinary
Steps for Sausage bread
1
OTHER MATERIALS IN MATERIAL A OTHER THAN BUTTER, WITH LIQUID AND POWDERED POWDER, MIXING AND THEN STARTING THE BAKERY AND FACER, AND EXTENDING THE FACE AND FACE OVER THE FACE (WHICH MAY VARY FROM ONE TIME TO ANOTHER, POSSIBLY TWO PROCEDURES FOR ONE PROCEDURE), PLUS BUTTER, AGAIN。
2
A thiner film can be pulled from behind the back of the program. This state makes bread okay。
3
The noodles are sorted and placed in a bread bucket for the first fermentation. This is in 30 minutes
4
Removes the noodles, divides the circle and relaxs for about five to eight minutes。
5
Take small noodles, grow up, don't push hard, and if you can't push it, it will be easier to do it later。
6
Wrap the sausages in the noodles and shut up。
7
Flip the sausage pack, close the mouth down, slash the sausage pack evenly out of the knife, keep the sausage cut, and keep the face open。
8
Collapse the sausages, which will be carried out with the same side and the right side。
9
Then do it. I've done other tricks. Three of them。
10
The finished bread is fermented twice in the oven with mats, which require hot water to increase humidity, and below which there is hot water。
11
The second fermentation lasted about 25 minutes, after which it was removed and the surface brushed with egg fluid。
12
The oven is 180 degrees and 12 minutes, and the top colour is even。Sausage bread Make Tips
1. This bread uses only milk. You can substitute it with a mixture of water and milk; it is quite flexible, but please pay attention to the total liquid amount, as one egg is roughly equivalent to 20g of water. Of course, the water absorption of the flour and the humidity of the weather will affect the result, so adjust accordingly.
2. Oven temperatures vary from oven to oven. The time and temperature provided here are for reference only and should be adjusted based on your specific oven.