Corn Sausage Cheese White Bread
1.
Put water, oil, and salt into the bread bucket.
2.
Add milk powder and flour, add yeast on the top of the flour, and put the bread bucket into the bread machine.
3.
Select the kneading function for 10 minutes, let it stand for 8 minutes, and kneading for 15 minutes. After the dough is made, let it rise at room temperature for 40 minutes. (If the room temperature is low, use the fermentation function of the bread machine)
4.
While waiting for fermentation, prepare other ingredients. Take out the Jenny Jane Sausage in the freezer compartment of the refrigerator without thawing.
5.
Cut into thin slices and then cut in half. Plan the corn kernels, steam them in water, and dice the carrots.
6.
After the dough is fermented, ventilate, divide into 9 equal parts, round, cover with plastic wrap, and relax for 15 minutes.
7.
Roll the dough round.
8.
Put it into the French Baker’s egg tart mold and make a small hole with a fork.
9.
Spread a thin layer of tomato sauce.
10.
Place a circle of sausage slices on the bread yard.
11.
Put on the shredded mozzarella cheese.
12.
Add corn kernels and carrot kernels.
13.
Sprinkle with some shredded mozzarella cheese.
14.
Put it into the lower deck of the preheated Dongling K-40C oven, I directly choose the 03 level, the heat is 190 degrees, and the heat is 175 degrees, and bake for 12 minutes.
Tips:
1. Different types of bread machines have different mixing times and methods.
2. The amount of water depends on the amount of water absorbed by the flour.
3. The mold I use is non-sticky, no need to apply oil in the mold, and it is easy to demold.
4. The baking temperature depends on the temper of each oven.
