Sausage pine pack
By VicentaLakin
Recipe Recommendations
- high powder 200 grams
- milk 130 grams
- yeast powder 3 grams
- low powder 50 grams
- sugar 40 grams
- salt 3 grams
- whole egg liquid 30 grams
- butter 25 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Sausage pine pack
1
1. Preparation of material for the Chinese noodles。
2
Put it in a bread bucket and rub it in the face. It fermented to 2.5 times larger。
3
3. Add all materials other than the main flour。
4
4. To the full phase, the butter is added to the extension。
5
5. 30 minutes lax。
6
6. Split the noodles into six equal parts。
7
7. Ellipse。
8
8. Package sausages. I use half a ham sausage。
9
9. The olive form。
10
Full plastic。
11
The final fermentation is twice as large. Surface brushing egg fluid, sesame。
12
12. Put in preheated ovens, mid-level, 180°C, 190°C, 15 minutes. (If you don't have an upper or lower tube to warm up, use the upper or lower fire 180°)。
13
13. Cut open in the middle with a sawk knife after drying。
14
14. Squeeze into salad sauce and fill it with pine。
15
15. The unexploded membrane is wrapped up in the freezer room of the fridge, when the membranes are removed and the oven is baked at 180°5 minutes。