Cheese Sausage Bun
by One-Man Show 71
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. materials needed
2. material
3. In addition to butter, put milk, salt, sugar, yeast, and water into the powder and mix well without dry powder to form a snowflake flake, cover with plastic wrap and let it moisten for 20 minutes (the purpose is to save time when kneading the dough)
4. Place the moistened noodles on the kneading pad and prepare a scraper (use the scraper to scoop up the instant noodles when it is sticky)
5. Kneading: Push out from the inside out like rubbing clothes
6. Fold it back again, push it out again, keep repeating this action for 15 to 20 minutes
7. After kneading for 20 minutes, add softened butter, continue to knead and then add beating motions to make the noodles come out of the film quickly
8. After kneading for 15 minutes, you can pull out a very thin film, then knead it into a smooth dough, cover it with plastic wrap and leave it in a warm place to ferment twice as large
9. Fermentation is completed when the fingers of the dough are inserted and not retracted
10. Put the dough on the kneading pad and knead out the air, divide it into 4 equal parts, cover with plastic wrap and relax for 5 minutes
11. Roll out the long strips into a shape of 0 in turn, and put them in the plastic wrap on the baking tray for the second fermentation
12. After fermentation, brush with egg liquid and put in ham
13. Sprinkle with shredded mozzarella cheese
14. Sprinkle the chopped green onion evenly
15. Put it in the preheated oven and bake at 170°C for 10 minutes, then turn to 175°C and bake at 170°C for 10 minutes.
Tips:The water absorption of flour is different, milk or water can be added or reduced according to its actual water absorption. The temperature and time of the oven are different, and it can be set according to your own oven
