Sausage Garland Bread

Put flour, 30 grams of egg liquid, water, yeast, sugar, salt and milk powder into a large basin and knead into a uniform dough.

$Sausage Garland Bread step 1$

Add butter and knead into a dough that can be stretched into a thin film.

Cover with plastic wrap and place in a warm place to ferment.

Let rise until dough doubles in size.

Divide the dough into 8 equal portions, about 70 grams each, and let rise for about 15 minutes.

Roll the dough into a long loaf and place the sausage on top.

Wrap the sausage.

Cut the dough into eight even sections, leaving the bottom layer uncut.

Connect the long strips of dough end to end, rotating each section slightly so that the cut side faces up.

Put the bread dough and a bowl of hot water into the oven for secondary fermentation.

After fermentation, take it out, brush with egg wash, sprinkle with chopped green onion, and place in the oven at 160 degrees for 12 to 14 minutes.

Overview