Whole wheat sausage(quan mai chang zai bao )

Whole wheat sausage

Introduction:

"I've been trying bread recently. My husband likes to eat it, but he thinks it's unhealthy to eat too many additives, so he has to roll up his sleeves and do it by himself."

Production steps:

Step 1: prepare materials

Step 2: flour, whole wheat flour, baking powder, sugar, milk, milk powder, put together with a scraper to stir into a large snowflake.

Step 3: knead until it can be extended. It took me about 30 minutes to knead the dough by hand.

Step 4: wrap the butter into the dough

Step 5: all kinds of kneading can extend a thin film

Step 6: ferment for about 2 hours, dip your fingers in the dry flour, poke the small holes of the dough, and the dough will be ready.

Step 7: evenly divide into 6 parts and relax for 15 minutes.

Step 8: roll it into a tongue shaped pie and roll it up

Step 9: roll into a circle, shape into the oven for final fermentation

Step 10: put the fermented doughnut into the sausage, spread the egg on the surface and squeeze the salad dressing.

Step 11: bake in the oven at 180 ° for about 18 minutes. Pay attention to cover the bread with tin foil after coloring.

Step 12: it's done, you can enjoy it!

Materials required:

High gluten flour: 170g

Whole wheat flour: 30g

Milk: 120ml

Egg liquid: 20ml

Butter: 20g

White granulated sugar: 30g

Salad dressing: right amount

Shallot: moderate

Milk powder: 10g

Baking powder: 4G

Note: the original formula of this sausage bun does not have whole wheat flour. I made up the formula proportion myself. It tastes the same and healthier.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Quan Mai Chang Zai Bao