Baking sausage
By VicentaLakin
I personally prefer sweet salty bread, so most of the bread is sweet salty. Like Chinese bread, soft and soft and chewy. It's been done twice. It's the third time, and the bread comes out with a good taste. The kids and their husbands love it. It's done at night. Seal it up. It's still loose and soft the next day. Both breakfast and tea are good choices。
Recipe Recommendations
- salty and sweet
- roast
- several hours
- simple
Steps for Baking sausage
1
All the material of the Chinese noodles is placed in the bakery in a first liquid and then in the powdered form. Attention, salt is placed in the corner of the baker, and a hole is dug in the flour, pouring into the yeast. Bread machines start a face-to-face program. My bakery and face function is 13 minutes at a time。
2
And at the end of the face function, the bread machine is covered with a fermentation film. The noodles can also be placed in the freezer room for about 20 hours for cold fermentation。
3
It's two-and-a-half times the size of the pasta。
4
The Chinese noodles are removed from the bread machine and all the main flour, except butter, is placed in the bread machine。
5
Torn the Chinese noodles into small pieces, placed on the main ones, and activated one and the other。
6
And the face function ends with a softened butter pellets. Activate a noodle function. My noodles can be adjusted. I've got 30 minutes
7
At the end of the laundromat procedure, a small piece was cut open with hand to check whether a lower section had reached its full stage. It's made of a musket that doesn't break easily。
8
Rounded the inside of the bakery and placed it in the warmth for 30 to 40 minutes. It's cold enough to start the baker fermentation function。
9
It can be fermented to 2-2.5 times larger. It can also activate the bread machine and face function. I'm pressing it with a stick。
10
On average, nine of the exhausted noodles were divided. Round it up, cover it up and lax for 15 minutes。
11
It's an elliptical form。
12
Scroll them up and down。
13
Scratch it in the middle, both sides of a long strip. And round up both ends of the interface with your hands。
14
When all the noodles were ready, they were put in a baker with oilpaper. Hold it tight, or the bread will stick together。
15
Put the grill on the top of the oven and sit under the oven with a hot pot of water. Close the oven door and re-ferment. No need to open the oven fermentation function. If the temperature in the midway oven is lower and the bread embryos do not reach satisfactory levels, the hot water can be replaced again。
16
When waiting for bread, you can prepare something else. The ketchup and salad sauce are packed in separate bags, and the ketchup and salad sauce are painted directly on the bread if they are not available。
17
The little onion leaves are cut and put in a few drops of yolk. Add a few drops of milk to the yolk, evenly blended and replaced。
18
When the bread is fermented twice as big as the pasta. At this point, the bread embryo is removed and the oven is preheated 180 degrees。
19
I use this kind of Taiwan sausage。
20
Bread pretzels with a smooth yolk on their surfaces
21
The breadbread surfaces are squeezed with ketchup and salad sauce. If there were no bouquets, ketchup and salad sauce could be painted directly on the bread surface with a spoon, but individuals thought it would be better to squeeze them in。
22
And put flowers on the ground。
23
The oven is placed in the pre-heated middle of the oven with a fire of 180 degrees and 20 minutes。
24
The baked bread is taken out on the grilled web and is left cold and sealed。
25
The finished chart。Baking sausage Make Tips
1. Actually, kneading dough doesn't necessarily have to achieve the "windowpane" effect; as long as it is kneaded to the full development stage, it is fine. If it stretches into a thin film but tears, it is also acceptable as long as the tear edges are smooth. I have tried the same recipe without achieving the windowpane, yet the bread was still soft.
2. Because my oven has weaker top heat and stronger bottom heat, I set the temperature to 150°C for the bottom heat and 200°C for the top heat. Be sure to adjust the baking time according to your own oven's temperature.