(xiang chang hua shi mian bao )

Sausage fancy bread

Introduction:

"The breakfast at home is mainly Chinese food. Occasionally, there will be a western style meal, but there is also a shadow of Chinese food. Take your time, my father has a standard Chinese stomach. We can't step too big! People who never used to eat bread can now accept it. This is progress. It's OK to eat bread once a week. "

Production steps:

Step 1: for other materials except butter in material a, first add liquid and then powder. After mixing, start the bread maker and noodle process, and mix the dough until it begins to have ductility (different bread makers need different time, maybe one process or two processes). Add butter, and then start the noodle process again.

Step 2: at the end of the procedure, the ball can pull out the thinner film. It's OK to make bread in this state.

Step 3: put the dough into the bread barrel and ferment for the first time. (the delivery time is controlled within 30 minutes)

Step 4: take out the dough, divide and round, relax, about five to eight minutes.

Step 5: take a small dough and roll it into a long shape. Don't roll it hard. If it can't be pushed, it's easier to do it after a little relaxation.

Step 6: wrap the sausage in the dough and take a sip.

Step 7: turn the sausage bag over, close the mouth down, cut out the sausage bag evenly with a knife, and keep the sausage cut and the surface not cut.

Step 8: make the sausage into a pattern. The specific operation method is to spread the sausage on the same side.

Step 9: do it in turn. I also made other patterns for the dough. This one made three.

Step 10: put the prepared bread with the mat into the oven for secondary fermentation. Put hot water in the oven to increase the humidity. There is hot water in the baking pan below.

Step 11: second fermentation for about 25 minutes, take out after hair, and brush the surface with egg liquid.

Step 12: oven 180 degrees for 12 minutes, color evenly can be out of the oven.

Materials required:

High flour: 300g

Milk: 130g

Egg: 1

Sugar: 30g

Yeast: 4 g

Salt: 2G

Butter: 30g

Sausage: 3

Note: 1, this bread all used milk, can be replaced by some water, some milk, more casual, but pay attention to the total amount of liquid, an egg can be replaced by about 20 grams of water, of course, the water absorption of flour, the dryness of the weather will have an impact, adjust as appropriate. 2. The temperature of the oven also varies from oven to oven. The time and temperature in this paper are only for reference, depending on your oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Xiang Chang Hua Shi Mian Bao