Scallion Sausage Bread
Overview
I have made a Chinese version of sausage bread before, but I cut the sausage into small dices and put it into the bread. This time I put the whole sausage directly and let the surrounding dough slowly wrap it during fermentation. Then I squeezed the tomato sauce and salad dressing on it and sprinkled with chopped green onion. The aroma will come out~
Tags
Ingredients
Steps
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Put the flour into the bread bucket and add salt.
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Place the sugar in a measuring cup.
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Add 10ml of milk and melt.
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Pour the liquid into the flour and continue adding milk according to the absorbency of the flour.
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Start the first dough kneading process.
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After the program is finished, let the dough rest for 30 minutes to develop gluten.
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Add yeast and start the second dough mixing process.
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A tougher film can be pulled out after the procedure.
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Add room temperature softened butter and start the third dough mixing process.
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After the third procedure, you can pull out the hand mask.
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Let rise in a warm place until doubled in size.
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Take out the dough, deflate it, and divide into four small portions.
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Knead the dough into a ball and let it rest for 20 minutes.
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Take a piece of dough and roll it into a long shape.
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Make the nest into a circle and pinch the closing edge tightly.
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Do it all.
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Prepare the sausages and cut them in half.
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Put it into the hole of the dough circle.
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Place a bowl of hot water in the oven for the second rise.
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Ferment until doubled in size.
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Brush with a layer of egg wash.
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Sprinkle with chopped green onion.
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Squeeze on a layer of salad dressing.
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Squeeze a layer of tomato sauce.
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Preheat the oven to 190 degrees and set the upper and lower heat to 180 degrees for 20 minutes.
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After baking, simmer for five minutes.
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Take it out and let it cool slightly.
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Break it apart and see how soft it is.
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Very soft~
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Let’s eat~
