Sausage cheese roll
By VicentaLakin
This is the first post of bread, which has been made many times, with both successes and failures, and always wants to make a bread to its satisfaction. In fact, the standard of satisfaction is raised every time it is finished。
Recipe Recommendations
- high-gluten flour 200 grams
- sausage 6 tablets
- cheddar cheese 100 grams
- milk 50 grams
- unsalted butter 15 grams
- protein 70 grams
- fine sugar 15 grams
- salt 1 gram
- Instant yeast powder 2 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Sausage cheese roll
1
• Combination of high-strength flour, fine sugar, salt, yeast powder, protein, milk, with a bakery to make slightly smooth noodles。
2
The addition of salt-free butter continues to be used to rub the bread machine into a face that can pull out a transparent film。
3
It is approximately two hours to ferment basic membrane on the cape。
4
Putting a hole in the finger on the face doesn't prove the face is fermented。
5
It is divided into six equals and is covered with a permafrost for about 10 minutes。
6
Cut the Cheda cheese into thin pieces。
7
The swarms grow by 15 centimetres and are about 10 centimetres wide in rectangular shape, with sausages and cheese chips on their backs。
8
Volkswagen, interface down。
9
Cut it in the middle, but don't cut it。
10
The face was cut upwards into two consecutive cylinders, placed in a well-painted grill, covering the film for a final fermentation of about 25 minutes. Brush the egg fluid and place it in the pre-heated oven 190oC and roast it for about 23 minutes。