Corn Sausage Stick Buns

Put all the main ingredients except butter into the bread bucket, run an IMIX program for 20 minutes

Add softened butter and run another IMIX program for 20 minutes

Take corn kernels, dice carrots, dice sausages, steam in boiling water for 10 minutes

Then put it into the middle rack of the preheated oven, 200℃, for 10 minutes, the filling is complete

After the dough is completed, select the fermentation program and perform the first fermentation for 60 minutes

Take out the dough, cut it into three equal parts, roll it into a ball and let it deflate, cover it with plastic wrap and let it rest for 15 minutes

Roll the small dough into a rectangular shape (adjust the length according to your mold), turn it over and make one side thin

Roll it up from bottom to top and pinch the ends tightly

Code into the baguette mold

Cover with plastic wrap and put it in the oven for the second fermentation. Add boiling water to add moisture, 30 minutes

After fermentation, take it out, brush the surface with egg wash, use a sharp knife to cut a few deep slits, stuff them with fillings, and sprinkle brushed cheese strips on the surface

Place the mold on the baking sheet, preheat the middle layer of the oven at 200°C for 20 minutes, cover with tin foil halfway, add an extra baking sheet at the bottom, put water in it to increase the moisture in the oven

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