Sausage salad bread
By VicentaLakin
The sausages are big, the little friends like them, and the sausages are usually the ones I like to fill with. The nephew of high school is coming home
Recipe Recommendations
- flour 260 grams
- egg liquid 40 grams
- yeast 3 grams
- salt 4 grams
- fine sugar 35 grams
- milk powder 10 grams
- butter 20 grams
- water 145 grams
- Crispy sausage 3 pieces
- chives appropriate amount
- salad dressing appropriate amount
- corn kernels appropriate amount
Steps for Sausage salad bread
1
Flour, yeast, salt, sugar, milk powder, egg fluid, water, in the order in which the liquids are placed on top of the bread drum
2
About 20 minutes of rubbing, adding softened butter, continuing to cover the full expansion phase, i.e., the membrane
3
The fermentation of the fermentation base by rubbing it to double the size
4
The fermented noodles are removed from the bakery, ventilated, divided into six pieces, and covered with a 10-minute retina
5
We've got little wrinkled sausages, corn grains, onions, salad sauce
6
Take a little noodle and use a stick to make a oxen noodle
7
Roll up the noodles, and put the rolls in the back of the slow-growing strips
8
Put the brilliard little sausage between the ring noodles and then put it in a paper model. Lee
9
That's six of them
10
Put it in the oven for 45 minutes
11
The fermentation finishes the egg fluid
12
Pour corn and onions
13
Put it in a pre-heated oven 180 degrees 20 minutes, and then, at the end of the last five minutes, pause to squeez on the salad sauce until the end
14
Bread outSausage salad bread Make Tips
Actually, this amount works best for making 8, but that would require baking in two batches, so I changed it to 6. Also, my salad dressing isn't specifically for baking, so I'll squeeze it on later.