Sausages and bread(hua yang xiang chang mian bao )

Sausages and bread

Introduction:

"I tried the patterned Sausage Bread ~ ~ I used to bake it for a long time ~ ~ the crisp skin ~ ~ it's very fragrant ~ ~ (the brave attempt of the new patterned bean paste bread failed, but the taste was still as fragrant and soft ~)"

Production steps:

Step 1: prepare the materials (it's better to use the bread maker, which is labor-saving and simple)

Step 2: knead flour, milk, milk powder, sugar, yeast, salt and beaten egg liquid into dough (don't add butter, leave a little egg liquid, use the bread maker and soften the dough for 20 minutes, knead the dough manually according to the situation)

Step 3: add the butter softened at room temperature and knead until the film is formed (20 minutes board game for bread maker and noodle stall)

Step 4: make the dough 2 to 3 times larger in the warm place (inside the toaster), and press it almost without rebound

Step 5: gently press the dough to exhaust and divide it into 6 small pieces

Step 6: take a small piece of dough and roll it into the sausage

Step 7: cut the sausage evenly without cutting the section

Step 8: turn the flowers left and right, or you can shape them at will~

Step 9: carry out secondary fermentation (you can put it in the oven for fermentation without baking)

Step 10: brush the egg liquid, add a little salt to the scallion, sprinkle (or add black pepper, salad dressing), put it into the preheated oven, 175 ℃ for 14 minutes (I like crispy skin for 18 minutes)

Materials required:

Bread flour: 500g

Milk: 180ml

Sausage: 6

Butter: 20g

Milk powder: 15g

Sugar: 35g

Salt: 3G

Egg: 1

Yeast: 5g

Scallion: small amount

Note: the amount and barbecue time can be increased or decreased as appropriate~

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: onion

Chinese PinYin : Hua Yang Xiang Chang Mian Bao