corndog (zha re gou )

corndog

Introduction:

Production steps:

Step 1: in addition to butter, ham sausage, other materials into the bread bucket to mix.

Step 2: start the dough mixing process for 20 minutes

Step 3: add butter and stir for 30 minutes.

Step 4: the dough can be pulled out of the film to make bread.

Step 5: ferment the dough to 2-2.5 times the size.

Step 6: split, round, exhaust air, relax for 10 minutes

Step 7: knead the dough into a long strip with thick index finger

Step 8: wrap the noodles around the ham sausage

Step 9: brush the egg, dip in bread bran, and ferment to twice the size

Step 10: heat the oil in the pan, fry the bread when it is 80% hot, and keep turning.

Step 11: deep fry until golden yellow, remove the excess oil with oil absorption paper (this step can be saved).

Materials required:

High gluten flour: 320G

Ham sausage: 6 pieces

Bread bran: right amount

Salt: 4G

Egg: 50g

Yeast: 4G

Butter: 15g

Milk: 120ml

Note: 1. The dough must be kneaded out of the film and then fermented. The secondary fermentation must be in place, otherwise it will affect the quality and taste of bread. 2. When frying, the oil temperature should not be too high, medium high fire is enough.

Production difficulty: simple

Technology: deep fried

Production time: one hour

Taste: other

Chinese PinYin : Zha Re Gou