I have a bad habit of eating what I like until I get tired of it. Just like this bread, I have been eating it since it appeared in Madley. I usually buy it when I don't make breakfast. Because my favorite sesame seeds and sausage are on the bread, there is no reason not to like it.
What I make is still a long way off compared to what I do in the bakery. I wonder if they added anything special.
sausage bun
By ShanelZulauf
Recipe Recommendations
- low-gluten flour 250 grams
- dry yeast 4 grams
- butter 18 grams
- the mozzarella 10 grams
- warm water 150 grams
- white granulated sugar 40 grams
- onion appropriate amount
- salty and sweet
- baking
- an hour
- ordinary
Steps for sausage bun
1
Prepare ingredients.
2
Mix flour, white sugar, dry yeast with warm water.
3
Rub until the film barely emerges.
4
Add melted butter.
5
Continue kneading until fully expanded.
6
Round it round.
7
Put it in a crisper and ferment until it is 2.5 times larger.
8
After fermentation, evacuate the gas from the dough, divide it into evenly divided 5 minutes, cover it and continue to wake for 15 minutes.
9
After waking up, evacuate the gas from the dough again and rub it into long strips.
10
The buttons are twisted.
11
Roll into balls and place in a baking sheet covered with tinfoil.
12
Slice one sausage in pairs and place it across the dough.
13
Press it once to make it compliant. Place it in the oven for final fermentation (about 40 minutes) to twice the size.
14
After fermentation, brush the surface of the bread embryo with egg liquid and sprinkle with sesame seeds. Shred mozzarella, chopped green onions, and sprinkled over the intestines.
15
Put it in a preheated oven and bake the middle layer at 180° for about 20 minutes (adjust the time and temperature according to the temper of your oven).