Chive Salad Sausage Bread
1.
Prepare all ingredients.
2.
Mix all the ingredients together, except butter (add water little by little, each kind of flour has different water absorption rate, add it according to the actual situation)
3.
Begin to knead the dough, and when the surface is smooth and chewy, add butter that has been softened at room temperature and cut into small pieces and continue to knead.
4.
Knead it until you can pull out a thinner film.
5.
Round the dough, place it in a basin, cover it with plastic wrap, and leave it in a warm place to ferment to 2 to 2.5 times its original size.
6.
While the dough is fermenting, wash the chives, drain the water, chop them, and set aside.
7.
The sausage is torn off the outer casing (in order to make good contact with the dough) and set aside.
8.
Check the developed dough, poke a hole in the top of the dough with your fingers dipped in powder, and it does not bounce back.
9.
Take out the dough, press and exhaust, and divide into 10 portions.
10.
Round the dough and roll it into an oval shape, rolling out a little thinner on one side.
11.
Roll up the dough sheet.
12.
Rub into long strips.
13.
Form a long circle, and then glue the interface.
14.
Make all of them one by one and place them on the baking sheet.
15.
Put one or half of the sausages in the middle part for the second fermentation, about 40-60 minutes.
16.
Brush a layer of whole egg liquid on the dough, squeeze the salad dressing and tomato sauce on the surface, sprinkle with chopped green onion and salt and pepper (add seasoning according to your preference, or not)
17.
Put it in the preheated oven, 180 degrees, up and down, middle level, bake for about 20-25 minutes. If the color is fast during the baking process, remember to cover the tin foil halfway through.
18.
Just leave it to cool.
Tips:
1. High-gluten flour is mixed with some low-gluten flour, in order to reduce the dough gluten, generally small bread is treated like this.
2. Knead the dough until it can be pulled into a thin film, wrap it with a layer of plastic wrap, and leave it in a warm place to ferment 2-2.5 times.
3. Salad dressing, tomato sauce, green onion, salt and pepper can be chosen according to your preference,
4. Each oven is different, just bake until golden brown on both sides
