Sausage sesame bread

By VicentaLakin

Sausage sesame bread
A baker's preference for molds, like a photographer's preference for cameras, wants to take them into his arms as soon as new things appear. Despite this, it remains a pleasure. Today's alien mold is so special, it's like a waist, it's like a shoe bottom, and it's like baked bread that used to be a popular muffin。

Recipe Recommendations

  • high-gluten flour 210 grams
  • sausage 3 pieces
  • Ordinary high-activity dry yeast 2 grams
  • eggs 55 grams
  • cold water 90 grams
  • butter 20 grams
  • surface brushing egg liquid a little
  • white sesame a little
  • fine sugar 11 grams

Steps for Sausage sesame bread

  • Make Sausage sesame bread step 0
    1
    The material is photocopied; the cool water is a four-degree cooling water in the refrigerator, so that ice can be immersed in cold water if it is possible to slow down the swarms and make it easier to form the bands; the cold water can be replaced by a little more cold milk。
  • Make Sausage sesame bread step 1
    2
    With the exception of butter, all pasta material is entered into the scavenging drums, flour is of a different water intake, allowing 10 grams of cool water to be set aside and added, as appropriate, depending on the condition of the scavenger; the softened butter is used when it is soft enough to get out of the thick film。
  • Make Sausage sesame bread step 2
    3
    LOW-SPEED STIRS ALLOW BUTTER TO BE FULLY INTEGRATED INTO THE NOODLES, TURN HIGH-SPEED, SOFT AND UNSLADEN WALLS, AND PROVIDE TRANSPARENT AND RESILIENT FILM; THE FILM IN THE PICTURE IS NOT VERY GOOD, BUT IT IS OK TO MAKE BREAD。
  • Make Sausage sesame bread step 3
    4
    Noodles are rounded in the basin, fermented on the basis of a lid or masked film in warm and warm areas; fermenters are 28 at a humidity of 75。
  • Make Sausage sesame bread step 4
    5
    The pasta is twice the size of the pasta and the finger-tip flour pierced at the top of the flour, without collapse or microback。
  • Make Sausage sesame bread step 5
    6
    The noodles fall down on the mats, gently beat the exhausts, weighing three equals, rounding, lashing the basins, relaxing for about 20 minutes; the finger is pressed on the noodles, pointing the pit without a bullet, and is put loose。
  • Make Sausage sesame bread step 6
    7
    Noodles grow in strips, can't last that long at a time, can do it in two to three times, and can prevent them from being broken。
  • Make Sausage sesame bread step 7
    8
    The sausages that were already unfrozen were wrapped together with noodles。
  • Make Sausage sesame bread step 8
    9
    I'm using an alien mold, bottomless, to squeeze the face of the base of the sausage together。
  • Make Sausage sesame bread step 9
    10
    (b) Placing a plastic face on a non-adhesive dish, with a secondary fermentation in the oven, temperature 36 and humidity 80。
  • Make Sausage sesame bread step 10
    11
    The oven is preheated when the face is turned to 10 minutes full; the face is painted with a little egg fluid and white sesame。
  • Make Sausage sesame bread step 11
    12
    The temperature and time are adjusted to the actual circumstances of the use of the oven, the material of the moulds used, and the size of the face。
  • Make Sausage sesame bread step 12
    13
    It's easy to get out of the oven, look at the bottom, and the color is yellow, and the whole thing is growing really good
  • Make Sausage sesame bread step 13
    14
    Sausage sesame bread, salty perfume

    • Sausage sesame bread Make Tips

    1. The formulation is generic and not limited to this mold, either with other moulds or without them; 2. Without fermentation boxes, the noodles may be fermented in the oven or warmhouses, with a temperature not exceeding 28 degrees in one shot and a temperature not exceeding 38 degrees in two strokes, and appropriate water sprayed in the oven or a bowl of hot water to increase humidity; but do not heat the boilers like the medium-haired side。

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