Sausage and meat floss bread

Overview

Very good breakfast bread, the recipe comes from my teacher Love and Freedom. The bread is delicious, but my plastic surgery journey is still long. It seems that I have to have a concave shape if I have nothing to do. Come on!

Tags

• baking
• children
• bread
• afternoon tea
• butter
• egg liquid
• high gluten flour
• instant dry yeast
• low gluten flour
• pork floss
• sausage
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Put the dough ingredients except butter into the bread machine, and knead into a dough in one kneading program (my bread machine is 10 minutes); add butter, start the kneading program (10 minutes) and continue to knead the dough. After stopping, start another kneading program (10 minutes) and knead until it expands. (Visually check that the surface of the dough is smooth and not sticky, and there are small bubbles.) Cover it with plastic wrap and put it in a warm place for basic fermentation.

   

2. 2 Dip your fingers into a little flour and gently poke a hole in the middle of the basically fermented dough. If the hole does not shrink or collapse, it means it is fermented.

   

3. 3 After fermentation is completed, flatten the large dough, remove the air, divide into 60g/small dough, roll into balls and rest for 15 minutes.

   

4. 4 After the relaxation, roll the dough into an oval and arrange it into a rectangular shape. After turning it over, press the bottom edge thinly, spread with meat floss, and place a sausage.

   

5. 5 Roll into tube shape.

   

6. 6 After everything is done, put it on the baking sheet and place it in a warm and moist place for final fermentation.

   

7. 7 At the end of fermentation, brush the surface with milk (you can also brush with whole egg liquid and sprinkle an appropriate amount of white sesame seeds for decoration).

   

8. 8 Preheat the oven to 180°C, middle layer, upper and lower heat, for 15 minutes.