Parsley Sausage Bread
Overview
I will never admit that my procrastination is coming back again. . . I won't say, I've been making it for over a week, but I haven't started writing the recipe until now. . . Ahhhh. . Damn procrastination. . The bread is delicious, and because of its shape, it’s fun to tear into and eat~ Ingredients: Main dough: 200g high-gluten flour, 50g low-gluten flour, 75g egg liquid, 84g milk, 2g salt, 31g fine sugar, 3g yeast, 30g butter. Accessories: 6 parsley sausages. Surface decoration: appropriate amount of egg liquid
Tags
Ingredients
Steps
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Add the ingredients required for the main dough except butter into the bread barrel, with the liquid at the bottom and the flour at the top. Put the salt, sugar and yeast separately;
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Place the bucket into the bread machine and secure it
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Start the "dough" program. The program process includes kneading + fermentation. The total time defaults to 1:40
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minutes after the program starts, add softened butter at room temperature
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After the kneading process, it will automatically enter the fermentation stage, just close the lid of the bread machine
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Fermentation completed;
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Take out the fermented dough and knead it evenly to deflate the air
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Divide into 6 parts
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Roll into balls and let rest for 10 minutes
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Take a piece of dough and roll it into an oval shape
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Place the parsley sausage in the middle
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Roll up the sausage with dough and pinch to seal
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Use clean scissors to cut the shaped dough into even pieces, being careful not to cut off the bottom dough
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Move the dough into the baking pan and twist each section in the up and down direction
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Shape the other dough in the same way
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Place in a warm and humid place to ferment until about 2 times in size
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Brush a thin layer of egg wash on the surface
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Place in the preheated oven at 170 degrees Celsius for about 15 minutes
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Leave to cool and then store in a sealed container
