Celery sausage bread
By VicentaLakin
i won't admit that my delay is in the back. i won't say that i've been doing it for over a week, but it's not until now. uh-uh. damn delay. bread is delicious, and because of this make-up, it's fun to eat. materials: main noodles: 200 g high-weather flour, 50 g low-weather flour, 75 g low-weather flour, 84g milk, salt 2g, thin sugar 31g, yeast 3g, butter 30g supplements: six oscillard sausages decorated: egg fluids appropriate
Recipe Recommendations
- high-gluten flour 200g
- low-gluten flour 50g
- milk 84g
- egg liquid 75g
- salt 2g
- fine sugar 31g
- yeast 3g
- butter 30g
- parsley 6 pieces
- sausage appropriate amount
- salty and sweet
- roast
- several hours
- senior
Steps for Celery sausage bread
1
(b) The material required for the main lam, other than butter, is added to the bread drum, the liquid is below, the powder is above, and salt, sugar and yeast are placed separately
2
Put the bucket in the toaster. Okay
3
Commencing the "live noodles" program, which involves lasagna + fermentation, with a default of 1:40
4
The program starts in 20 minutes with softer butter at room temperature
5
We'll finish the face rub and go to the fermentation stage
6
End of fermentation
7
Take the fermented noodles and smooth the exhaust
8
Split into six pieces
9
Ten minutes of laxity on the roll
10
Take a noodle and grow an elliptical
11
Put the occupant in the middle
12
Rolling up sausages with noodles and sealing them tight. mouth
13
Make sure you have a clean pair of scissors. Break
14
Move the noodles into the oven and turn the crosses of each subsection in the direction above and below
15
The same way we're going to get the other faces in shape. Okay
16
Send it to warm and wet to ferment about twice the size
17
Brush a thin layer of egg fluid on the surface
18
Send it to the preheated lower level of the oven, 170 degrees or 15 minutes
19
When you're out of the oven, it's sealedCelery sausage bread Make Tips
1. Low-gluten flour has been added to the recipe because this bread doesn't require high gluten strength, so low-gluten flour is deliberately added to reduce the dough's elasticity; this is a common practice when making the soft buns we usually eat.
2. Regarding the shaping, it looks quite complex, but once you actually try it, you'll find it's actually quite simple—much simpler than it appears.