Sausages stuffed with Scallion(xiang cong chang zai bao )

Sausages stuffed with Scallion

Introduction:

"Since I like baking and fall in love with delicious food, I have become a frequent guest in the bakery. When I have nothing to do with my daughter, I go in for a stroll. It's not only a feast for the mouth, but also a feast for the eyes. All kinds of bread and cakes are like works of art. It's a kind of enjoyment to watch them. Yesterday, in the bakery, my daughter took a fancy to a sausage bread. It costs 8 yuan for a small one. She thought that 8 yuan would be enough for me to bake a oven. When I got home, I started to make it immediately. I used the recipe of love and freedom that I had long cherished. The taste is even better than I thought. The warm smell of chives and salad sauce in the oven is very strong and unique. It's a very recommended bread. "

Production steps:

Step 1: knead all the ingredients except butter until smooth, then add softened butter and knead to the expansion stage (you can open the smooth film by hand, not too thin).

Step 2: round and ferment in the toaster.

Step 3: ferment to twice the size.

Step 4: take out the dough after fermentation.

Step 5: divide into 8 parts of uniform size and relax for 15 minutes after rounding.

Step 6: roll the relaxed dough into an oval shape, turn it over and press the bottom thin.

Step 7: roll the dough from top to bottom.

Step 8: pinch the seams.

Step 9: make the noodles long, about twice as long as the sausage, pinch the joint tightly to form a "0" shape, and put the sausage in the middle.

Step 10: put the prepared bread on the baking tray, put it in the middle layer of the oven, and then put another baking tray with hot water in the lower layer for final fermentation.

Step 11: ferment to twice the size and take out.

Step 12: brush the egg on the surface of the bread, squeeze on the salad dressing, and sprinkle with chopped chives.

Step 13: put into the oven preheated at 175 ℃, middle layer, 15 minutes.

Materials required:

High gluten flour: 200g

Egg: one (leave a little bit to brush the surface)

Milk powder: 10g

Instant dry yeast: 2G

Butter: 20g

Water: 120g

Sausage: right amount

Salad dressing: right amount

Chives: right amount

Fine granulated sugar: 30g

matters needing attention: Tips:1 Don't add eggs at the beginning of kneading, leave a little bit, and finally brush the surface of bread. 2. The temperature of each oven is different, please adjust it properly. 3. Pay attention when baking bread. After coloring, add a layer of baking tray or cover with tin foil to prevent too deep coloring.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: onion

Chinese PinYin : Xiang Cong Chang Zai Bao