1. Prepare all the ingredients, remove the butter and salt, put the wet ingredients under the cooker, then add the dry ingredients, and put fresh yeast on top of the high-gluten flour
2. Turn on the cook machine, knead the dough into a dough until the dough is smooth, then add the softened butter and salt
3. Continue to stir until the dough expands, and the film can be pulled out.
4. Take out the kneaded dough, knead it and place it in the box and cover it with a lid or cover it with plastic wrap. Put it into a fermentation tank or room temperature. The fermentation temperature is 28 degrees. The fermentation is about 60 minutes. If it is fermentation at room temperature, then it will be fermented. The time depends on the state of the dough
5. For the fermented dough, dip your fingers in flour and poke a hole on the surface of the dough. If the hole does not shrink or collapse, it will be fermented.
6. After the fermented dough, take it out and press it to exhaust, then divide it into 6 small equal parts, respectively, round them and put them in the box, cover the lid, and leave for 20 minutes at room temperature.
7. After proofing the dough, take a small dough and roll it into a tongue shape with a rolling pin
8. Then turn it over, thin the bottom first
9. Then roll from top to bottom to the middle of the small dough, and finally roll from the bottom up to the middle of the small dough, and then pinch the two sides of the dough tightly, turn it over, and roll the dough into an olive shape.
10. Shape all the dough and place it in a gold plate, put it in a fermentation box for two times, adjust the fermentation temperature to 36 degrees, and fermentation humidity 78%, which takes about 30-40 minutes. If there is no fermentation box, use the oven for two times. , Put a bowl of warm water underneath, and send it to twice the size, and determine the fermentation time according to the state of the dough
11. When the dough has doubled in size, take it out and gently press the dough with your fingers. After pressing it down, there is a slow rebound, even if the fermentation is good.
12. For the fermented dough, put the crispy sausage in the middle of the dough, and then press firmly with both hands to the bottom, hold it for three seconds and then let go, so that the finished product will not rise up the hot dog.
13. Then brush a layer of egg mixture on the surface of the dough, put the prepared salad dressing in the piping bag, cut a small opening at the bottom, squeeze some salad dressing on the surface of the bread, and then squeeze the ketchup on the surface of the dough. Sprinkle some chopped basil at the end just fine
14. Changdi air oven is preheated in advance, and the upper and lower fires are preheated at 180 degrees for 10 minutes. After the oven is preheated, put it in the middle and lower floors of the oven, and the upper and lower fires are 180 degrees for 18 minutes.
15. In the middle of toasting bread, if the surface is colored, you should cover it with tin foil as soon as possible to avoid over-coloring on the surface. Take out the baked bread and put it on the drying net and put it in the bag before putting it in the bag.
Tips:1. Each type of flour has no water absorption, and the water volume is adjusted according to the water absorption of the flour.
2. The medium type dough can also be kept in the refrigerator and fermented overnight before taking it out for use.
3. If you put it in the oven for two times, then during the fermentation, put a bowl of water with warm water not exceeding 40 degrees at the bottom of the oven, and then carry out the fermentation to control the humidity of the fermentation.
4. Yes, fresh yeast is used in the recipe. If not, use dry yeast, 2.5 grams.
5. The temperature of each oven is different, so you need to adjust the temperature and time according to your own oven.
