Sausages with Scallion(cong xiang chang zai bao )

Sausages with Scallion

Introduction:

"Changzai Bao is my baby's favorite. Sprinkle with green onion and squeeze some salad dressing. Wow, it's delicious! As soon as it came out of the oven, several of them were wiped out. "

Production steps:

Step 1: put all the ingredients except butter into the bread maker in the order of liquid first and then flour, and start a flour mixing process.

Step 2: at the end of a dough mixing process, add softened butter, and then start a dough mixing process, which has reached the expansion stage, and carry out basic fermentation.

Step 3: ferment to twice the original size.

Step 4: take out the exhaust, divide into 13 equal parts, knead round, cover with plastic film and relax for 15 minutes.

Step 5: roll the dough into an oval shape.

Step 6: turn over and roll up from top to bottom.

Step 7: make other dough in the same way.

Step 8: knead the dough into long strips.

Step 9: pinch the two ends tightly and arrange them into O-shape.

Step 10: put it on the grill covered with oil paper and leave some space in the middle for secondary fermentation.

Step 11: brush a layer of whole egg on the surface (except the amount), and then put on the ham sausage.

Step 12: Sprinkle with chopped chives.

Step 13: squeeze some salad dressing (for babies), hehe~~

Step 14: put into the middle layer of the preheated oven, heat up and down 180 degrees, 20 minutes.

Materials required:

High flour: 270g

Egg: 1

Milk powder: 30g

Butter: 30g

Water: 110g

Dry yeast: 4G

Sugar: 35g

Salt: 1g

Note: please adjust the temperature according to the spleen of your oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: onion

Chinese PinYin : Cong Xiang Chang Zai Bao