parsley hot dog bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 250 grams
- low-gluten flour 50 grams
- hot dog sausage 8 pieces
- parsley 50 grams
- white granulated sugar 25 grams
- shredded bacon 20 grams
- yeast 3.5 grams
- whole egg 35 grams
- qingshui 125 grams
- cream 30 grams
- salt 3 grams
- green onion appropriate amount
Steps for parsley hot dog bread
1
High flour, low flour, yeast, granulated sugar, whole egg, and water, stir evenly on slow speed, and stir quickly for 2 minutes.
2
Add cream and salt and mix well slowly, turn quickly until gluten expands (usually called and rolled into a film).
3
Stir in the parsley slightly, add it with shredded bacon in step 2, and mix well on slow speed.
4
Cover with plastic wrap and relax for about 25 minutes.
5
Divide the relaxed dough into 70 grams per piece and round until smooth. Cover with plastic wrap and relax for another 20 minutes.
6
Use a rolling pin to flatten the relaxed dough and exhaust it. Put on the hot dog sausage, roll it into a long strip, close it tightly, cut it 4 times with a knife (be careful not to cut it), and set it up.
7
Fermentation for 30-40 minutes, and wake until the mold is almost full.
8
Sweep the wake-up bread into the whole egg liquid and sprinkle with chopped green onion. Because the chives were used up, celery was temporarily replaced, which tasted worse.
9
Preheat the oven to 180 degrees and bake for about 15 minutes.