Health benefits
Butter: low in protein
Sausage: protects the nervous system, promotes gastrointestinal motility, and resists athlete's foot
Ingredients
High-gluten flour ( 150g ) | Milk ( 95g ) |
Sugar ( 10g ) | Salt ( 3g ) |
Yeast ( 3 grams ) | Butter ( 15g ) |
Sausage ( a little ) | Pork floss (a little) |
onion (a little ) | Egg liquid ( a little ) |
How to bake bread in the oven
1.Put all the ingredients into the bread machine, including butter
2.Knead to the expansion stage
3.Put it in the refrigerator to ferment for about fifteen hours
4. Ferment until 2.5 times larger.If the fermentation is not satisfactory the next day, continue fermentation at room temperature
5. Divide the dough into three parts, flatten and round, and let rest for ten minutes
6.Take a loose portion Roll out the dough and make it look like beef tongue
7.Roll the edges vertically and make them thin for easy shaping
8.After rolling it up, pinch both ends tightly to form an O shape
9.Insert the ham sausage in the middle and let it ferment naturally until it doubles in size
10.Prepare pork floss, chopped green onion and egg liquid
11.After fermentation has doubled, brush the surface with egg wash and place it in a preheated oven at 180 degrees for 15 minutes
12.Sprinkle pork floss and chopped green onion five minutes before taking out the oven
13.OMG It smells so good (~˘▾˘)~
Tips
Recently I found that refrigerated fermentation tastes better than directly fermented dough and has a lot of water content
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