Mini sausage bag(mi ni chang zai bao )

Mini sausage bag

Introduction:

"The dough of this bread is fermented at room temperature after I knead it by hand. In winter, the effect of room temperature fermentation is really poor. Moreover, I am tired of kneading the dough by hand, and my arm is sour. In the end, the dough doesn't pull out the film very well. At that time, I made this bread with the idea of failure. After baking, it tasted good. It was not so soft, but it was more biting. It had a unique flavor than soft bread. "

Production steps:

Materials required:

High flour: 500g

Sugar: 100g

Butter: 50g

Egg: 50g

Hot pot sausage: right amount

Salt: 5g

Yeast: 5g

Milk powder: 20g

Water: 250g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Mi Ni Chang Zai Bao