1. Prepare coarse-grained mustard seed sauce and German-style roasted sausages (32cm long used in the text)
2. The water is 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. Kneading the bread outside the bucket on the ice pack
5. Knead it into a smooth dough, put it in a basin and cover it with plastic wrap, and perform a fermentation at room temperature
6. The dough is doubled
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 into it to preheat
8. Divide the dough into 3 equal parts, let loose for 15 minutes
9. Roll out the dough longer than the length of the sausage
10. Put the mustard seed sauce in a piping bag and squeeze it onto the dough
11. Sausage 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. Cut the surface of the dough. The cut should be deep enough to expose the sausage. The cut should be as long as possible. After cutting, the surface should be sprayed with water.
14. Put it into the oven, and pour boiling water on the heavy stone to make steam, turn it to 230°C and 200°C to bake for 15-18 minutes, depending on the color.
Tips:1. The room temperature of this article is 28 degrees, the powder is frozen one night in advance, and the water is frozen into half ice and half water.
2. If there is no 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 be beautiful
