Sausage pine bread
By VicentaLakin
Recipe Recommendations
- bread flour 300 grams
- yeast 4 grams
- fine sugar 36 grams
- salt 4 grams
- whole egg liquid 25 grams
- milk 170ml
- butter 25 grams
- Taiwanese sausage 8 pieces
- salad dressing appropriate amount
- meat floss appropriate amount
- salty fragrance
- roast
- several hours
- ordinary
Steps for Sausage pine bread
1
Bread drums are in the order of liquids and powders, with other materials except butter。
2
The bread machine rubs the face, and a face-screening mask can be pulled out, but the film is thick and uneven。
3
Add softened butter and continue with a face rub。
4
Look at the noodle, pull out the film。
5
The noodles are rounded, covered with wet cloth or lids and fermented to 1.5-2 times larger in warmth。
6
The finger-tip flour pierced a hole in the middle of the flour, which did not collapse, and the small hole did not shrink, which means it was fermented。
7
The fermented pasta is ventilated, divided into eight equals and rounded up for 15 minutes。
8
Quite a bit of an ellipse。
9
Turn over, place it horizontally, press the bottom of the thin。
10
Put an appropriate amount of salad sauce in the middle。
11
Put some meat loose。
12
Put in a steak sausage。
13
From top to bottom。
14
Shut up。
15
It was sealed down, and it was discharged into a tarp-painted grill。
16
fermentation of the warm and wet areas at the end, light contact on the face of the face and a sense of tension。
17
Purgatory。
18
A preheated mid-level 180-degree oven, with a fire up and down, and about 20 minutes of roasting。
19
The baked bread is moved to the grilled web for a little temperature。
20
Before eating, put a salad sauce on the bread surface。
21
I'm a turpentine。
22
Furry。
23
Eat one of them when he is hungry, and he shall be brought forth in blood。