sausage bun
By VicentaLakin
Recipe Recommendations
- low-gluten flour 40 grams
- chicken sausage 8 pieces
- high-gluten flour 200 grams
- milk powder 5 grams
- sugar 18 grams
- salt 3 grams
- eggs 25 grams
- yeast 3 grams
- water 150 grams
- butter 20 grams
- egg liquid 10 grams
- milk fragrance
- roast
- ten minutes
- simple
Steps for sausage bun
1
Flour, milk powder, sugar, salt, eggs, yeast, and water live together
2
Knead into a smooth and delicate dough
3
Let butter soften at room temperature
4
Knead the dough and butter together, allowing the butter to blend completely into the dough
5
Cover with wet cloth and ferment for 40 minutes at room temperature
6
It looks like it's bulging.
7
Remove the cloth, release the air pressure from the dough, and knead the strips
8
Divide into 8 equal parts and cover for 10 minutes
9
A dough is rolled into strips the size of intestines
10
Make three to four circles around the intestines and fix the head and tail
11
Arrange it on the baking sheet
12
Brush the surface with egg liquid
13
Preheat oven to 180 degrees
14
Mine was in a small oven and baked for 25 minutes
15
Lovely and delicious bread