Mustard seaweed meal bag
Ingredients: salt,white granulated sugar,yeast,qingshui,egg liquid,high-gluten flour,unsalted butter,low-gluten flour,Table-top small roast sausage
Recipe Recommendations
- high-gluten flour 250g
- low-gluten flour 50g
- unsalted butter 15g
- egg liquid 30g
- yeast 3g
- salt 1至2g
- Table-top small roast sausage appropriate amount
- qingshui 150ml
- white granulated sugar 30g
Steps for Mustard seaweed meal bag
1
Chop the small sausage into cubes and set aside; weigh all ingredients and pour into the inner cylinder of the bread maker except butter.
2
Select a hair work file and dough.
3
After 20 minutes, add the butter and continue kneading.
4
Fermentation until twice its original size for the first time, and gently squeeze the dough with your hands to remove air bubbles.
5
Remove the dough and divide it into the required portions, knead it into a round shape, and ferment for 15 minutes.
6
Cut the seaweed into small pieces, chop the small sausage into pieces, soften the butter, add appropriate amount of salt and mustard, and mix well.
7
Press the fermented dough flat, roll it into a round sheet with a rolling pin, evenly spread the filling, and fold in half.
8
Fold it in half again, cut it from the right angle, and fold the sides downward.
9
Place the shaped dough on a baking sheet and place it in the oven for final fermentation.
10
Remove it after fermentation and brush the surface with a layer of egg liquid.
11
Preheat the oven to 180 degrees, heat the middle layer, heat it up and down, for 12 minutes, bake and color it.