Intestines

1

Butter softened, yeast boiled with warm water, eggs only yellow

2

Scratch all the bread-making ingredients into noodles。

3

Keep rubbing to the smooth

4

It's not too good for me to take a picture, but it's rubbing back a little bit

5

The packaging is coated with protective film and fermented to 2.5 times greater at room temperature. (At 28° temperature, it takes about an hour

6

I put water in the pot, heat it, ferment it with the rest of the temperature

7

The fermented pasta rubbed out the air, fermented in five to eight fermented in the middle of 15 minutes

8

Take a fermented noodle, make a long noodle on the board, wrap the noodle around the sausage, then make all the sausage rolls

9

Good sausage rolls, final fermentation. At 38° humidity 85%, the fermentation lasted about 40 minutes until the pasta became twice as large. On the fermented face of the face, a layer of whole egg fluid is slowly brushed。

10

Put some black sesame on the surface, preheat the oven 180 degrees and put it in the middle of the oven for about 15 minutes

11

When the baby waits by the oven, the bells ring, and the kids shout, "Take out the oven, it's smelly."

12

Done

13

Done

First, the final fermentation time could be slightly reduced if fresher on the bread surface were to be desired. Second, before they grow, they must be awakened in the middle of sufficient time, otherwise they are easily retorted and, if they are still retrenched, they can be laid loosely for a while to grow. And the first protein and then the whole egg fluid that was brushed on the surface, and I poured salt and onions, and made fried eggs. Ha ha! The food is not wasted. And I made two sausages that didn't leak, but I did it differently. I don't think it's important, let's do it