Sausage pine rolls
By VicentaLakin
The bread is good, onion, meat and milk. The addition of mashed potatoes makes the bread taste softer and slows down the time when it ages. Potato Control's friend, come and try。
Recipe Recommendations
- high-gluten flour 200 grams
- mashed potatoes 50 grams
- whole egg liquid 35 grams
- qingshui 65 grams
- meat floss appropriate amount
- salad dressing appropriate amount
- sausage 2 pieces
- milk powder 10 grams
- fine sugar 15 grams
- dry yeast 4 grams
- butter 15 grams
- salty and sweet
- roast
- several hours
- ordinary
Steps for Sausage pine rolls
1
Potatoes go to the pelts and put them in the lunch box for eight minutes。
2
And when it's hot, it's sour and cool。
3
50 grams of mashed potatoes were removed, stating that all materials other than butter were mixed in the basin。
4
It's mixed into dry powder and put it in a bread bucket。
5
Start the bakery, first and face program for 13 minutes。
6
The procedure was completed, the face was smooth, and a small, rough sheet of film could be pulled out, softened butter added, and the second lake surface program activated for 13 minutes。
7
The procedure is completed, the noodles are rolled to the extension stage, and a small, smooth film can be pulled out and suitable for making bread. Take out the noodle ferment in the basin。
8
Sausage cut small particles, onions cut。
9
The face group is twice as big and fermented。
10
Take out the dough, dry the powder and sticky, loose for 10 minutes。
11
A thin, thick and even rectangular face。
12
Evenly wipe a salad sauce。
13
And a pine, and onions, and sausages。
14
Roll up the bar rolls and hold it tight。
15
It's even with a sharp knife。
16
Cut to the top and line up on a board of oilpapers and ferment。
17
The fermentation is dug, a full egg fluid is painted on the bread surface, sent to the middle of the oven, which is preheated at 180 degrees, and is roasted on fire for 25 minutes。
18
Boiled rolls, cooled and sealed。