Chinese Sausage Buns

Name: Chinese Sausage Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 50g Low-gluten flour; 45g egg; 3g Dry yeast; 1g salt; 30g Sugar; 40g butter; 120g Cold water; 12 pieces Homemade Beef Crispy Sausage; Some Chives; Some Salad dressing; A little (surface brush) Egg liquid

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Bake a loaf of bread every three times for breakfast, which is already the norm in my family. The bread you bake is more real than the bakery, and it tastes delicious in your mouth. Don't worry about this kind of additive or that kind of improver. It doesn't feel difficult to do it smoothly. Knead a piece of noodles, the bread will be softer than the direct method, and will not harden after three days. But often the buns can’t last that long. Basically, I finished baking the first afternoon, and the kids couldn’t resist the temptation to eat one or two when they came back from school. The rest was taken care of by the whole family at breakfast the next day.
Whether it's a small bread or toast, you must use high-gluten flour, or it is easy to worry about bread flour. Its protein content is high, and the glove film can be easily kneaded, and the baked bread has a delicate and chewy texture. Adding a small amount of low-gluten flour to the bun can increase the soft taste. Although the protein content is reduced after the flour is mixed, it can still hold up a transparent and elastic glove film. Although I am not simply pursuing this film, there is a sense of satisfaction.
Today’s intestine bag, the intestines are homemade beef crispy sausage, without any pigment added, all the original beef color, taste good, eat at ease. For the recipe of the crispy sausage, please refer to the recipe I shared a few days ago. You can make some preparations and freeze it in the refrigerator, and take it out to refreeze in advance. After high-temperature baking, the surface of the intestine becomes wrinkled, and the color and appearance are a bit "imaginative". Fortunately, thanks to the soft buns, the taste is better than the appearance. "

Chinese Sausage Buns

1. The materials of the medium dough and the main dough are prepared. Adding a little low-gluten flour can make the bread taste softer. It is best to soak in cold water with ice cubes, which can reduce the temperature of the dough and inhibit the activity of yeast to facilitate the filming effect. it is good;

2. The production of medium-type dough: 200 grams of high-gluten flour, 3 grams of dry yeast, 130 grams of cold water, mix into a dough, knead out the thick film, leave it at room temperature for 1 hour, then put it in the refrigerator to ferment 7-14. If you can’t wait for that long, you can leave it at room temperature to ferment for about 3 hours (adjusted according to room temperature). The dough is twice the original size. When you lift it up by hand, the inside of the dough is thin. Long uniform drawing and pores;

3. All the ingredients except butter are put into the bread bucket. Old friends know that I am using Dongling 6D bread machine. First start the 10-minute kneading program to make the ingredients evenly mixed;

4. After the dough can pull out the rough film, add butter cubes and continue kneading for 18 minutes. With this weight of dough, you can basically achieve the desired effect in 18 minutes, but the room temperature and the temperature of the material are uncertain, so 15 minutes When left and right, you can stop the machine to check the state of the dough;

5. When the dough is soft and moist, grab a piece of dough and gently open it with your hands. This transparent and elastic film appears. You can feel elastic when you poke a hole, and the edge of the hole is smooth, and the kneading is over;

6. When the dough is rounded, take out the mixing rod, put the dough in the bucket, cover with a damp cloth, select the fermentation program for 1 hour, and adjust the time according to the state of the dough;

7. When the dough is 2-2.5 times the original size, dip your fingers in flour and poke a hole on the top of the dough without collapsing or shrinking, and fermentation is successful;

8. Take out the dough and place it on the kneading mat, tap it a few times to exhaust, weigh it with an electronic scale, divide it into 12 equal parts, round them separately, and place them in a special paper mold for bread. The size of the paper mold is 9*11*3cm (bottom*) Top mouth * high), without paper molds, you can put it directly on a non-stick baking tray or baking paper; put it in a warm and humid place for secondary fermentation, I put it in the oven, put a bowl of hot water, and ferment naturally ；

9. When the dough is twice the original size, remove the dough from the oven, and the oven begins to preheat 180 degrees; use a sharp knife to make a cut on the surface of the dough, and stuff the homemade beef crispy sausage in it, and place it in the blank space of the bread. Brush a layer of egg liquid and sprinkle with appropriate amount of chives;

10. Put the dough into the middle layer of the preheated oven, fire up and down at 180 degrees, 20 minutes; the oven is large, you can bake all 12 at a time; if there are two ovens, you can bake at the same time; if there is only one oven, it is recommended to When fermenting, put a few of them in the refrigerator to ferment for 10 minutes before taking them out, so that with a time difference, one oven can be completed;

11. After the baked bread is out of the oven, it can be stored in a bag when it is dried on a drying rack to hand temperature.

Tips:
1. Using the middle seeding method can increase the softness of the dough, which is more flavorful than the direct method, and it is still soft after two or three days, and it is not easy to age;
2. In order to reduce the temperature of the dough, you can refrigerate the required materials in advance before use; because the dough will heat up due to friction during the kneading process, which promotes yeast fermentation, and the temperature of the dough is controlled below 26 degrees, which is conducive to filming ；
3. Using this method to make intestine buns will top up due to the swelling of the dough. Even if you pull a hole and stuff it inside, the intestines will be exposed. So you might as well make adjustments during plastic surgery: roll the dough into thick strips, and The intestines are enclosed in the middle, so that after the second fermentation and baking, the intestines can be embedded in the dough without being topped;
4. The roasting time depends on the condition of the oven and the size of the sausage buns.