Sausage Bread(chang zai mian bao )

Sausage Bread

Introduction:

Production steps:

Step 1: weigh the raw materials.

Step 2: add milk, salt, sugar, egg liquid, high flour and yeast to the bread machine barrel.

Step 3: select the dough mixing procedure, and start the dough mixing, three times, a total of 45 minutes.

Step 4: ugly at last.

Step 5: ferment to twice the size at room temperature.

Step 6: exhaust, divide into 7 parts, round and ferment for 15 minutes.

Step 7: use the 15 minutes to peel and slice the chicken sausage.

Step 8: divide the front 7 preparations into 2 and rub them into strips.

Step 9: roll the chicken sausage in turn.

Step 10: ferment the sausage for about 40 minutes.

Step 11: brush the surface of the bread with egg liquid, put it into the preheated oven and bake it at 170 ℃ for 20 minutes.

Step 12: baked bread.

Materials required:

High gluten flour: 200g

Chicken sausage: 7 pieces

Fine granulated sugar: 20g

Salt: 4G

Dry yeast: 1 teaspoon

Egg liquid: 20g

Milk: 100g

Butter: 30g

Note: this time remember not to add milk at a time, so the dry and wet dough to grasp. 170 degrees, 20 minutes is not suitable for my oven, the bottom is a little burnt, correct next time.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Chang Zai Mian Bao