A Sausage Teaches You to Make Frog Bread

Name: A Sausage Teaches You to Make Frog Bread
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 130 High powder (medium species); 50g Whole Wheat Flour-Medium; 120g Water-medium; 2g Yeast (dry) (medium species); 75g High fan; 1g Yeast (dry); 40g protein; 20g brown sugar; 38g honey; 4g salt; 20g Corn oil; 8 pieces Cheese sausage; 15g Salad dressing

by Big Run Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

If you don’t meet the Qingwa prince, you have to learn how to make bread. Maybe you will meet a beautiful princess if you learn to be a Qingwa prince! It's not bad that you can use it to capture the princess's heart after you learn it!

I like to use 50% Chinese method to make bread. Yeast will leave the dough at a low temperature for a long time, and the dough will come out more quickly and easily. In essence, in addition to the 100% medium seeding method, it is the 50% medium seeding method that is absolutely out of the film. This method is super powerful. The bread has a soft taste and toughness, with a slightly salty taste, and a sweet taste of wheat.

A Sausage Teaches You to Make Frog Bread

1. process:

The dough is simply mixed into a dough, sealed with plastic wrap, kept in the refrigerator for fermentation overnight, taken out the next morning, and torn into small pieces.

A Sausage Teaches You to Make Frog Bread recipe

2. Put the main dough in the smart bread machine and knead it into the extended stage dough, and then knead it until thin hand mask appears.

3. After the dough is static for half an hour, the exhaust is divided into small doses. After 10 minutes of proofing, the small doses are held from top to bottom, turned over, and held again from top to bottom.

4. The closing part is thin, evenly rolled up from the side

Then rub the strips to make the mouth fit

Pinch the two ends together, pinch tightly to prevent opening

5. Knead the small balls as eyes and put them into the baking tray, and try to leave a little space, because the second round dough will stick together due to swelling.

6. Finally, put the cheese sausage in the roll. The cheese sausage is about 8 cm long.

Put it at room temperature for two times, and send it to 1.5 times the size,