Corn Sausage Bread

Name: Corn Sausage Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 130g water; 35g Whole egg liquid; 20g Caster sugar; 3g salt; 10g butter; 3g yeast; 120g Cooked corn kernels; 50g Sausage cubes; Some Mozzarella cheese; Some Salad dressing; a little Black sesame

by Fengyi Painting

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I made pizza for my little niece two days ago, and there was still some corn and sausage left. She liked corn so much that she went to the supermarket to buy corn and she wanted to carry it all the way home. She was afraid that I would eat the corn and even take a nap. To hold, it can be seen how much she loves corn? She called the sausage meat, but it was true that she also liked to eat meat, shouting "meat" every day. I went back to Xiamen the day before yesterday. When I sent her through the security check, this little cute baby, who was particularly reluctant to give up, instantly wanted to turn herself into a Doraemon, and hugged her to fly with her. She was very cute and well-behaved when she was young. sensible. Having said that, I also like to eat corn and sausages. I think it tastes great when it is put in the bread. It is also seasoned with delicious salad dressing and cheese. Although I have dinner and the bread is out of the oven, I can’t help but eat one. It is delicious Can't stop it, let the guilt aside first. "

Corn Sausage Bread

1. All the bread ingredients except butter are put into the bread bucket (in the order of liquid first, the sugar and salt are placed diagonally), dig a hole in the middle of the flour, pour the yeast powder in, and start the dough mixing process.

2. Knead for about 15 minutes, add butter after the dough is formed.

3. Continue to knead to the expansion stage, and the dough time is about 30 minutes.

4. Start the fermentation function, and the dough will be doubled in size. Dip your fingers with flour and poke holes without collapsing or rebounding.

5. Take out the dough and let it ventilate, divide it into 8 equal parts, and let it go round and relax for 15 minutes. (Cover with plastic wrap)

6. After the relaxation is complete, roll the dough into a round cake.

7. Put it into a round hamburger mold and press it with your hands to make a thin circle in the middle and thick around the periphery. (The mold should be brushed with a layer of edible oil for easy demolding)

8. Put it into the oven for the second fermentation. Put a bowl of hot water under the oven to keep the humidity. It will be about twice as big.

9. Brush the surface of the bread with egg wash.

10. Sprinkle the right amount of mozzarella cheese.

11. Add corn kernels and sausage kernels.

12. Squeeze the salad dressing and sprinkle with a little black sesame.

13. Put it into the middle layer of the preheated oven, and bake it at 180 degrees for about 20 minutes. After coloring, you can cover with tin foil to prevent the surface of the bread from being too dark.

14. The delicious bread is out.

15. Finished picture.

16. Finished picture.

Tips:
1. The corn can use canned sweet corn kernels, or you can break them directly from the corn cobs or buy ready-made corn kernels at the market, then cook them in the pot and drain the water for later use.
2. You can put your favorite ingredients on the bread, such as peas, carrots, tuna or pork floss, etc. You can also squeeze it if you like tomato sauce.
3. I use a hamburger mold to reshape. If it is not enough, I use a bread-coated paper tray. If it is not, I can directly reshape it to other shapes and play freely.