Rabbit Sausage Bread

Overview

Don’t make the bread too moist, as it will be difficult to shape if it’s too soft. In summer, the temperature is high and fermentation is fast, so don’t make too much dough. I made one toast with this amount and the rest made four 80-gram rabbit breads.

Tags

• baking
• children
• old man
• breakfast
• butter
• egg
• ham sausage
• high powder
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put everything except butter into the bread machine and mix.

   

2. 2 After 10 minutes add butter and stir.

   

3. 3 Knead out a thin film that is not easy to break. This is not a requirement for making toast.

   

4. 4 Place in the bread machine and cover with plastic wrap to ferment.

   

5. 5 Poke a hole in the fermented dough with your fingers dipped in flour, just make sure the hole does not shrink or collapse.

   

6. 6 After deflating, divide the dough into 80g pieces and let it rise slightly when the weather is hot.

   

7. 7 Take a piece of dough and roll it into an oval shape with a rolling pin.

   

8. 8 Flip the long bottom edge thinly and roll it up from top to bottom.

   

9. 9 Cover with plastic wrap and let rise for a while.

   

10. 10 Knead it into long strips with your hands. If you can't knead it very long at one time, wake up and knead it in batches.

    

11. 11 As shown in the picture, put half a ham sausage (one is too long)

    

12. 12 Pass through the top of the ham sausage as shown in the picture.

    

13. 13 Look good.

    

14. 14 Cover each piece with plastic wrap for 2 fermentations.

    

15. 15 After fermentation, brush with egg wash and put red beans on top to serve as eyes. You can melt the chocolate and paint it by yourself.

    

16. 16 180℃ middle layer for 20 minutes, cover with tin foil after coloring (temperature is for reference only)

    

17. 17 Appreciate the finished product.

    

18. 18 Appreciate the finished product.