1. Prepare the ingredients and take out the coconut oil in advance to soften it. All are refrigerated materials. It's summer. Be sure to pay attention to the noodle temperature.
2. In the noodle bucket, first liquid, sugar, then powder, dig a hole in the middle of the powder, and put yeast in it.
3. The cook machine first mixes it until there is no dry powder, then turns to the third gear to beat it to the coarse film state, and add salt and coconut oil. Continue to step 2 to fuse the coconut oil with the dough, and then turn to step 3-4 to hit the glove film.
4. Lay out the dough, hold the dough with both hands, and fold it toward the outside to make it round. Use a scraper to cut off a piece and gently pull out the glove film. In fact, a small bread is not as high as the glove film stage. It is not as demanding as toast. Please refer to your own chef's machine for the noodle making time. Pay attention to the noodle temperature.
5. Then put the rounds into a basin, cover with plastic wrap, and refrigerate for 12 hours to 13 hours.
6. After sending it out, take it out and warm it up for 30-40 minutes.
7. After returning to temperature, take it out and press to exhaust.
8. Divide into 10 portions. As shown in the figure, the right hand is reversed C-shaped and rounded counterclockwise.
9. Cover with plastic wrap and wake up for 15 minutes.
10. During this period, the beef sausage was taken out in advance to thaw.
11. Dice.
12. Take a piece of dough, flatten it, and roll it out with a rolling pin. Sort it out. The bottom is squashed. Spread beef intestines.
13. Roll it up from top to bottom, and then pinch it tightly into an olive shape.
14. Pour into a baking pan lined with greased paper. The rest is the same.
15. Spray water on the surface, put it in the oven, fermentation gear, second shot 35-40 minutes, double the size, press slowly to rebound.
16. The second hair is almost over, take it out, preheat the oven up and down 190 degrees. After preheating, put the bread dough into the middle layer, turn it up and down 180, and bake for 15-18 minutes.
17. After roasting, transfer to a cold shelf, brush with a layer of coconut oil, or not brush, shiny and shiny. It can be sealed and stored after cooling down.
18. Get up early and slice and eat, or just start! Meat and bread for breakfast! Horqin Thuringian-style beef sausage, enjoy a happy baking time!
Tips:1. Horqin Thuringian-flavored beef sausage, delicious, roasted with gravy, it tastes moist, not firewood at all.
2. It is recommended to spread it all over, and then wrap it in circles, so that you can eat meat in every bite.
3. The beef sausage is vacuum packed and can be stored frozen.
