Sausage pine bread
By VicentaLakin
Nice breakfast bread, square from my teacher's love and freedom. The bread is good, but I've got a long way to go
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- instant dry yeast 3 grams
- fine sugar 38 grams
- salt 3 grams
- egg liquid 38 grams
- milk
- butter 25 grams
- meat floss appropriate amount
- sausage 8 pieces
Steps for Sausage pine bread
1
The pasta raw materials, other than butter, are placed in a bakery, and one meta-programme (my bakery is 10 minutes) is rolled in groups; butter is added, the start-up and the pasta programme (10 minutes) continues to rub its face, after which a meta-program (10 minutes) is activated and then fermented to an extended state (the surface of the eye-column is smooth and handless, with small bubbles) covers the protective film, and the base fermentation takes place in warm places。
2
The base fermented pasta fermented with a small amount of flour on its finger and a small hole in the middle, which is either condensed or fermented。
3
The fermentation ends with flattening of the large noodles, venting out of the air, dividing them into 60 grams/small noodles, with 15 minutes of laxity on the roll。
4
The turpentine is elliptical, the shape of the growth is organized, the bottom of the face is flat, the meat is pine and a sausage is placed。
5
Scroll it in。
6
Everything's back on the grill, with a warm wet place for final fermentation。
7
The final fermentation is over and the surface is painted with milk (also full egg fluids, appropriate white sesame decorations)。
8
The oven preheats 180°C, mid-level, top-fire, 15 minutes。