1. Prepare coarse-grained mustard seed sauce and German-style roasted sausages (32cm long used in the text).
2. The water was frozen in advance into half ice and half water.
3. Put high powder, low powder, sugar, sea salt, yeast, and water into the cook machine.
4. Knead the bread outside the bucket on the ice pack.
5. Knead the bread outside the bucket on the ice pack.
6. The dough rises to twice its size.
7. Start to preheat the oven, turn on the oven at maximum power, preheat for more than 30 minutes, and put the baked heavy stones in to preheat.
8. Divide the dough into 3 equal parts and let it relax for 15 minutes.
9. Roll out the dough longer than the length of the sausage.
10. The mustard seed sauce is packed into a piping bag and squeezed onto the dough.
11. The sausage is placed in the middle.
12. Roll it from top to bottom, take both ends in, spray water on the surface of the dough, cover with plastic wrap and carry out secondary fermentation at room temperature for 20 minutes.
13. Make a cut on the surface of the bread. The cut should be deep enough to expose the sausage, and the cut should be as long as possible. After the cut is finished, spray water on the surface.
14. Put it into the oven, and pour boiling water on the baking heavy stone to make steam. Turn it to 230°C and 200°C to bake for 15-18 minutes.
Tips:1. The production environment of this article is 28 degrees Celsius, the powder is frozen overnight, and the water is frozen into half ice and half water.
2. Without sea salt, the salt used for cooking is halved.
3. Note that the second shot is also at room temperature.
4. The process of making steam is more dangerous. Wear baking gloves and long-sleeved clothes to avoid being injured by splashing hot water. If there is no steam, the bread will not open beautifully.
5. The oven in the article is 60L. If the oven at home is not big enough, the bread can be made shorter. Adjust it according to the length of the sausage you buy.
