#aca Baking Star Competition #hot Dog Bread
1.
Put all the ingredients (except the butter) into the bread machine, stir well with chopsticks, and then start the bread machine to knead the dough, start at low speed for two minutes and then turn to high speed for about 40 minutes, add softened solid butter when kneading the dough for 25 minutes, and mix well , The dough reaches the fully expanded stage, and the transparent film can be pulled out.
2.
Start the bread machine fermentation function, the dough begins to ferment for the first time, about 50 minutes, ferment to double the size of the dough, fingers inserted in the middle of the dough, the hole does not shrink and the fermentation is completed.
3.
After the fermented dough is pressed and exhausted by hand, divide the dough into 10 parts, and cover with plastic wrap to relax for 15 minutes after being rounded.
4.
Roll the loose dough into an oval shape.
5.
After turning it over, thin the bottom edge and roll it from top to bottom into an olive shape with a thick middle and thin sides.
6.
In turn, the remaining dough is formed into an olive shape and arranged in a baking tray, and placed in a warm and humid place for the second fermentation.
7.
After fermenting to twice the size, brush the surface of the dough with egg wash and sprinkle with white sesame seeds.
8.
Put it in the middle layer of the oven preheated to 175 degrees, and bake for 20 minutes.
9.
Bake until the surface is golden.
10.
Place the bread on the grill to cool, and put oil in the pan to fry the hot dogs.
11.
Use a sharp knife to cut a long strip vertically in the middle of the bread, don't cut it.
12.
Put in a piece of lettuce leaf that has been cleaned and dried, and then put in the fried hot dog, then press the "s" shape and squeeze the cream cheese sauce on it. (The method of attaching cream cheese sauce: Put the cheese, light cream and powdered sugar in a small bowl and heat it with warm water, beat it with a manual whisk until it is smooth and delicate, and seal it in the refrigerator for later use)
13.
Posing habitually, beautiful!
Tips:
1. The baking temperature is adjusted according to the situation of the oven, my temperature is just a reference.
2. The water absorption rate of different brands of flour is different, and the amount of water in the formula is only a reference, and you can adjust it according to the actual situation.
3. After the bread is colored, it should be covered with tin foil in time, so as not to show that it is baked.
4. The surface can also be topped with salad dressing or tomato sauce, as you like. My cream cheese sauce was left over from making cheese chiffon cakes before, and I used it this time.
