Bawangchangzai paibao(ba wang chang zai pai bao )
Bawangchangzai paibao
Introduction:
"These are just sausage buns. Because of the extra long crispy sausage, it seems that the bread is huge. So what's a good name? Giant sausage? Bawang sausage? Or Big Mac sausage? All right. Anyway, it's huge, it's domineering. :D”
Production steps:
Materials required:
GAOJIN powder: 430g
White granulated sugar: 64g
Salt: 5g
Eggs: 40g
Milk powder: 26G
Yeast powder: 5g
Water: 120g
Butter: 40g
matters needing attention:
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: salty and fresh
Chinese PinYin : Ba Wang Chang Zai Pai Bao
Bawangchangzai paibao
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