A Little Hot Dog Roll to Satisfy Your Taste Buds

A Little Hot Dog Roll to Satisfy Your Taste Buds

1. Prepare the tools and raw materials first

2. Take a large bowl and add high-gluten flour, fine sugar, yeast, and mix well (add all kinds of flour and stir until they can’t see each other. In short, just plate it)

3. Then add eggs and milk one by one

4. Mix the whisk at low speed until there is no dry powder (we can not see the dry powder with the naked eye)

5. Increase the speed to a thicker film (that is, it can be seen by the naked eye, it is not very delicate, see the photo)

6. Then add butter and salt,
The role of salt:
1. Give the dough elasticity and ductility
2. Enhance gluten, improve its gas-coating ability, and make the internal phase of the bread fine and uniform.
3. Control the fermentation speed, inhibit the propagation of miscellaneous bacteria, and make the dough state more stable
4. Increase the residual sugar in the dough to make the bread easier to color
5. Improve the flavor of bread

7. Start at low speed to fully fuse the butter and salt (you can't see the butter and salt)

8. Increase the speed to a thinner film (that is, the glove film)
1. If you don’t understand, you can read the introductions in my previous articles.

9. Remove from the bowl,
Plastic sealing and fresh-keeping film,
Natural wake up for 10 minutes

10. Divide dough 60g/piece
1. This recipe can make about 7

11. The small dough is rounded,
Roll out a rectangle

12. Turn it over.
Press the side (easy to roll up)

13. Naturally rolled up

14. Rub into a strip
1. When rolling the dough into long strips, the dough must have enough time to wake up in the middle, otherwise it is easy to shrink. If the dough still shrinks a lot while rubbing, and it is not easy to rub it, you can let it relax for a while and then continue rubbing it.

15. Pressed edge roll sausage
1. If you want to make a hot dog roll with exposed ham on both sides, the ham on both sides must be exposed at least 2.5cm when rolling, so that the ham will not be covered after fermentation.

16. ending
1. You can borrow scissors when closing

17. Put it in the oven to proof it to 1.5 times its size (about half an hour).
1. Put a small basin of water in the lower layer of the oven in advance
2. When the oven is fermented, the surface of the bread should be sprayed with water, so that the bread will not be hard after baking.
3. The oven temperature is 36℃~38℃
Humidity 60℃~80℃

18. Take it out of the oven and let it dry until the skin does not stick to the egg wash. (Before baking, you can also sprinkle a layer of sesame on the surface of the bread for decoration.)

19. Fire up and down in the oven
180°C
Bake for 15 minutes (the surface is slightly golden)
1. The specific baking time and temperature should be adjusted and set according to the actual situation of your own oven.

20. Shake it out of the oven, shoot the bubbles, and see that it’s so round, do you want to plate it?
o(∩_∩)o

21. It's fragrant and soft...
Can't help but ate two at once...
I believe that this kind of breakfast will bring you and your family a full day of good mood...
Come and try it...

Tips:

[1] Before baking, the surface of the bread can also be sprinkled with sesame seeds for decoration.
[2] The ham sausage in the hot dog bread will taste better after roasting.
[3] You can also put some salad dressing on the surface of the finished product, the taste will be beyond your imagination [4] Pay attention to the mixing,
Dry yeast and sugar,
It is best not to directly touch the salt,
Will reduce the activity of yeast.
[5] The surface color of the finished product should be golden yellow,
The top is darker and the sides are lighter.
The skin is too dark,
It may be that the furnace temperature is too high,
Caused by too high amount of sugar in the formula and insufficient basic fermentation;
The surface color is too light,
It may be that the baking time is not enough,
The furnace temperature is too low.
[6] When making bread,
Adding modifiers can achieve the effect of extending the shelf life,
But this is a chemical additive,
Don't add it when you make it at home.
[7] Remember to add the WeChat ID of Senior Sister Chenger: 2955048339
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