Salty sausage hand tore
By VicentaLakin
Recipe Recommendations
- high-gluten flour 180 grams
- milk 120 grams
- yeast 3 grams
- white sugar 10 grams
- butter 15 grams
- salt 1 gram
- sausage appropriate amount
- shallot appropriate amount
- salty fragrance
- roast
- several hours
- ordinary
Steps for Salty sausage hand tore
1
Using no post-oil method, all the food from the main noodle was placed in the bread drum, and 30 minutes after the start and face, the cryogenic fermentation program was initiated。
2
When the noodles are ready, they are ventilated, lax for 15 minutes, large pieces of tungsten are grown, and the raisins and onions are crushed (swisted sausages, onions are added to a small amount of salt for 10 minutes), evenly laid on the face, as shown。
3
Two rounds in the wet temperature。
4
After two rounds, brush the egg fluid。
5
Send it to the 170-degree pre-heated mid-level and 170-degree roast for 15 minutes。