Health benefits
Eggs: nourish blood
Butter: activate blood circulation and remove blood stasis
Ingredients
High-gluten flour ( 480g ) | Low-gluten flour ( 120g ) |
Eggs ( Three ) | Fine sugar ( 80g ) |
Yeast powder ( 9 grams ) | Pure milk (you can also use water) ( appropriate amount ) |
Salt ( 9 grams ) | |
Shuanghui Ham Sausage ( 21 pieces ) |
Mini Sausage Bread How to make
1.Mini Sausage Bread
2.First mix the high-gluten flour and low-gluten flour, melt the sugar and yeast powder with a small amount of warm water, and add the eggs Beat it into the flour, pour in the melted yeast and stir evenly.If it is too dry, add an appropriate amount of pure milk in order to avoid too much.Stir until it becomes fluffy and knead into a ball
Except Butter and salt"
3. Dissolve butter and salt in warm water
4.Pour the butter into the dough in step 1 and add in sequence
5.Knead, beat, and soften until the butter is absorbed, until the dough is slightly smooth and soft
6. It takes more than 4 hours for the fermentation to take place when the air temperature is low in winter to double the original size.Cover it with plastic wrap and a thick towel to keep it warm
7. Auxiliary ingredients: Peel the "sausage", cut a knife in the middle of each sausage, and divide it into two
8.After the dough is deflated, cut it into small pieces
9.The recent photo looks bigger, but it is actually very small
10.Put the sausages
11.Gently go up Roll up well
12. Roll up and place on baking paper, cover with plastic wrap and ferment for 40 Minutes go to the left and the temperature is lower and slower
13.Picture of fermentation, surface (coated with egg liquid ) Don’t forget this step
14. Preheat the oven before putting it in, and set the heat to 180 degrees., bake for 15-20 minutes
15. The sausage bread is baked and taken out to cool.Eating
16.The organization is very delicate
17.Fluffy
18.Finished product
Tips
1.600 grams of flour made 42 mini sausages, just enough
2.If you don’t have pure milk and water at home, the taste will be slightly worse
3.In winter, when the temperature is low, the dough will ferment for more than 4 hours.Slower, you can wrap it with a large thick towel, it will be faster
4.The bread should be completely cooled before eating, and then stored in a sealed bread plastic bag, stored at room temperature, and eaten as soon as possible.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
