Hot dog bread(re gou hua xing mian bao )

Hot dog bread

Introduction:

Production steps:

Step 1: pour 23g boiling water into 20g high gluten powder and stir evenly with chopsticks. As shown in the picture. Refrigerate overnight.

Step 2: knead the dough to the expansion stage, put it into the basin, cover it with plastic film, and ferment for about one hour.

Step 3: make the dough twice as big, dip the fingers with powder, poke holes in the middle, do not shrink or expand, and the basic fermentation is over.

Step 4: exhaust the dough, roll it round, and divide it into 6 pieces of 75g dough. Roll round, cover with plastic wrap and relax for 15 minutes.

Step 5: remove the head and tail of the sausage.

Step 6: let out the slack dough, roll it round, roll it into an ellipse, and pull the four corners to become a rectangle.

Step 7: put on the hot dog.

Step 8: tighten the interface.

Step 9: squeeze both ends.

Step 10: cut seven pieces and divide them into eight pieces.

Step 11: twist the flower in the baking pan.

Step 12: twist all the flowers.

Step 13: put it into the oven and ferment for about 40 minutes.

Step 14: after finishing the second serve, take out the baking tray, brush the surface of the bread with egg liquid, and sprinkle with dried basil in the middle.

Step 15: preheat the oven at 325f (163c), middle and upper layers for 15 minutes.

Materials required:

GAOJIN powder: 213g

Low gluten powder: 53g

Fast dry yeast: 4G

Salt: 4G

Sugar: 40g

Milk powder: 11g

Whole egg liquid: 27g

Warm water: 122

Butter: 27g

Boiled water: 23g

Note: 1. The amount of water should be adjusted according to different seasons and brands of flour. 2. The hot dog used here is the ordinary hot dog in American supermarket, and the length is equivalent to the domestic sausage. 3. The interface and the head and tail must be pinched tightly. You can rub it on the console to make it more tightly combined. 4. In step 10, put the connector on the top when sharing, so that the twisted flower shaped connector is in the middle, and the petals will look better. 5. I like to lengthen the petals when I twist them and put them flat on the baking tray. So the petals look clearer one by one. You can also do it your way. 6. Please adjust the baking temperature and time according to your oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Re Gou Hua Xing Mian Bao