Sausage salad bread
By VicentaLakin
I think a lot of friends like me, like, like, especially the salad sauce.
Recipe Recommendations
- high-gluten flour 250 grams
- yeast 3 grams
- milk 120 grams
- egg liquid 30 grams
- soft white sugar 20 grams
- salt 2 grams
- butter 20 grams
- salad dressing appropriate amount
- meat floss appropriate amount
- sesame a little
- sweetening
- baking
- several hours
- senior
Steps for Sausage salad bread
1
All materials, except butter, are placed in the toaster, start and face procedures。
2
After the completion of a procedure, the softened butter was added and the face programme was re-started to the surface。
3
Rounded, fermented in the bakery。
4
The fermentation is 2-2.5 times larger, the temperature varies, the fermentation time varies, with multiple observations, the fermented face, and the fermentation of the finger poaching a hole, which, if not condensed, is already fermented。
5
The fermented pasta is divided into six pieces, with 20 minutes of laxity on the roll cover。
6
Take the appropriate amount of salad sauce and mix the pine。
7
noodles to grow, about 20 cm long, about 10 cm wide。
8
Put the pine on top and cut it with a razor at the bottom。
9
Put it down from top to bottom, both ends of the line to keep it from leaking. Out
10
Roll it up and put it in the oven. Keep a distance
11
I don't know. Put the rolled bread embryos in the oven, put a bowl of water in the oven, ensure the humidity of the noodles, start the fermentation and twist, and change the time to 60 minutes。
12
In an hour, pick up the baked bread
13
On the surface, you brush the egg fluid, you spray the sesame。
14
The pre-heat oven is set at 170 degrees in the second bottom of CrTF-32k, with a 15-minute up and down fire, and the surface is golden. (intermediate observation so that the bread is not too dark)Sausage salad bread Make Tips
Different brands of flour have different water absorption, so please adjust by adding the last 10-20g of milk as needed. Keep a close eye on the oven during the last few minutes to prevent over-browning. When the bread is slightly warm, place it in a storage bag. Let the bread cool naturally, then put it in the refrigerator. Bring it back to room temperature before eating.