1. All materials are in order, and the dough is prepared.
2. We weighed out bread flour, milk powder, and eggs. I took two servings, so I used an egg.
3. Put sugar and salt.
4. Preparing to activate yeast
5. add water
6. Sweetened
7. Stir and stand for 5 minutes, the yeast starts to work
8. Pour in yeast and water and start the formal work
9. Use the chef machine to mix at level 2, and mix at level 3-4
10. Knead to the expansion stage, ready to put the oil.
11. Add butter, if there is no butter, add the same amount of corn oil.
12. Knead to the fully expanded stage, which is the glove film.
13. The kneaded noodles are fermented in a warm place to double the size. Cover with plastic wrap and pay attention to moisturizing the whole process.
14. Take out the dried dough, let it ventilate, proof it for 15 minutes, and prepare for shaping.
15. Divide the sausage into two. This recipe is too expensive for sausages. One pack of ham can't make a few breads. If you divide it into two, you can make a few more breads.
16. The amount of dough recipe is about three hot dog buns, the dough is divided into three parts and the height of the sausage arrangement is about 15 cm in length.
17. Weave the noodles evenly in the sausage.
18. Slightly press down on the extra parts on both sides
19. The extra white space is stuffed directly under the bread. It is beautiful and does not affect the overall feel of the bread. Prepare for the second serve, and the second serve will be slightly bigger. Then you can feel that the whole face becomes bigger, and that's it.
20. Brush the egg mixture first, then sprinkle with cheese powder, sea salt, and sesame seeds
21. The baking time is 170° for 20 minutes.
Tips:The focus of this recipe is the shaping of the bread. The maker must be careful, and the thickness of the noodles must be cut evenly, otherwise it will not look good when they are baked.
