Crispy Sausage Salad Bread
1.
Main dough: 250 grams of high-gluten flour, 30 grams of fine sugar, 15 grams of condensed milk, 120 grams of milk, 3 grams of yeast powder, 30 grams of eggs, 10 grams of milk powder, 2 grams of salt, 20 grams of butter. Appropriate amount of salad dressing, 2 scallions, 30 grams of egg. Put all the ingredients in the main dough except butter in the mixing bucket. Pour the yeast on the flour. Do not mix with the liquid. Start the kneading program for 15-20 minutes, and add it after the end Small pieces of softened butter, continue mixing for 15-20 minutes
2.
After kneading the dough, put it directly in the mixing tank for fermentation to 2.5 times the size
3.
Take out the fermented dough and vent it under light pressure, then divide it into 10 equal pieces, round them, cover with plastic wrap and relax at room temperature for 15-20 minutes
4.
Take the loose dough and roll it into an oval with a rolling pin, and put crispy sausage on the rolled dough
5.
Put the dough in the direction of the crispy intestines, pinch the mouth tightly, narrow the tip back and forth, roll out all into a shape and put it in the baking tray, separate the distance in the middle to avoid sticking together during fermentation
6.
Use the fermentation function of the oven to carry out the second fermentation for 45-50 minutes, and ferment to twice the size. Brush a thin layer of egg liquid on the surface, squeeze the evenly sweet salad dressing, and sprinkle with a little chopped chives
7.
Preheat the oven and bake at 160 degrees for about 20 minutes until the skin is golden. Take it out and eat it when it is not hot.
Tips:
1. Be sure to squeeze the dough tightly and close the mouth, so as not to expand and loosen during the second fermentation, and the crispy intestines will be exposed;
2. The loose dough does not shrink when rolled out;
3. Generally, I have not checked whether the film can be stretched. If the quality of the high flour is good enough, the bread will be soft and tough.
