Double-flavored Buns
by Happy beans ht
Favorite
Difficulty
Normal
Time
30m
Serving
4
Two enjoyments in one bun
1. First, mix the Polish-grown materials together. It is normal for the dough to be very sticky at this time
2. Cover with plastic wrap and ferment for about 2 hours at room temperature
3. Cover with plastic wrap and ferment for about 2 hours at room temperature
4. Mix the other ingredients except butter in the main dough, put it in the cook machine, and add the Polish seeds
5. Knead into a smooth dough, add butter and continue to knead to the complete stage
6. The dough at this time can be pulled out of the film
7. Cover the kneaded dough with plastic wrap and ferment
8. The fermented dough is fermented by dipping your fingers in the flour and poke holes without shrinking.
9. The fermented dough is ventilated and divided into 12 equal parts, rounded, and relaxed for 15 minutes
10. Prepare the fillings when you relax
11. The loose dough is slightly exhausted
12. Roll into a circle
13. Put the filling in the middle, then divide into 5 equal parts
14. As shown
15. The remaining 6 rolls to grow tongue lines
16. Wrap the sausage and roll it up from top to bottom
17. Put them in the baking tray one by one
18. Second fermentation, preheat the oven at 170 degrees
19. After the second fermentation is finished, brush the egg liquid on the surface, sprinkle shredded cheese on top of the cheese bread, squeeze the salad dressing, and chopped chives
20. Put it in the oven, 170 degrees for 20 minutes
21. Demould when out of the oven
22.
23. Finished product
24. Finished product
25. Finished product
26. Finished product
27. Finished product
28. Finished product
