1. Prepare the ingredients, cut the butter into small pieces and soften it for later use. All the sausages are spared.
2. Put the liquid in the noodle bucket first, and then evenly sprinkle the yeast on the liquid.
3. Add powder, sugar and salt.
4. The cook machine is mixed into a group at the first gear, and then it is turned to the third gear to reach the coarse film stage.
5. Put in the softened butter and mix at 1st stop.
6. Then turn to third gear to hit the expansion stage.
7. Take out the dough, round it, put it in a clean basin, cover with plastic wrap for the first fermentation, at 25-28 degrees, ferment to 2-3 times its size. Dip your fingers in the high powder, poke the hole and not immediately retract.
8. After the dough is gently pressed and exhausted, divide it into 6 equal parts.
9. Turn the palm into a reverse C shape, roll the dough round, cover with plastic wrap and relax for 20 minutes.
10. Relax well, take a dough, roll it out, and make it rectangular.
11. The long side is rolled up.
12. Pinch the bottom tightly.
13. Continue to cover with plastic wrap and relax for 15 minutes.
14. After the second relaxation is good, take a dough and roll it to length, at least 40 cm. fold. Put on the sausage.
15. Put the two ends into the other end, tidy them up a bit, and put them on the baking tray.
16. Here is another way to teach. After a relaxation is over, roll out the dough to the same width as the sausage, and place the sausage on the top.
17. Roll up from top to bottom with the sausage, pinch the bottom tightly.
18. Spread the oil with a knife and cut the inner sausage into 5 sections. Don't cut the dough, save a part. Then straighten the dough so that the sausages are exposed and arranged in a pattern.
19. Put all into the baking tray, put it in the oven, fermentation gear, and carry out the second fermentation. Put a plate of water in the oven to increase the humidity. The second heat temperature is 35 degrees, and the humidity is 80-85. When the heat is twice as large, it will be slow if you press it lightly with your fingers. Slow and bounce. When the second round is about to end, take out the baking tray and preheat the oven to 175 degrees. At the same time, use clean red beans to press on the second-made rabbit dough, as eyes.
20. Put it in the preheated oven and bake for 20 minutes. Pay attention to the coloring. You can cover it with tin foil for heavy coloring. When out of the oven, put a little solid coconut oil on the bread, and brush a layer of coconut oil with a small brush. Transfer to the cold shelf to cool off!
21. Horqin 100% pure beef sausage
Tips:Tips: 1. You can reduce 5 grams of sugar on the dough. This bread is slightly sweet.
2. It can be sealed and preserved after cooling down.
3. Remove the red beans before eating. If you don't like red beans, you can use chocolate to paint your eyes after baking.
