Ham Sausage Bread
1.
Put the egg, milk and other liquids under the inner container of the bread machine, put the sugar and salt separately, put the flour on the top, dig a hole in the middle, and put the yeast in it
2.
Put the inner pot into the bread machine and select the kneading function.
3.
After the dough is formed, add butter to continue to start a kneading function.
4.
The mixer of the bread maker was removed, the mixed dough was simply put together, and it fermented naturally in the inner pot. I used it for nearly an hour.
5.
The volume becomes twice as large after fermentation. Dip your fingers in flour and poke a hole in the middle of the dough. If the hole does not retract, it means fermentation is complete; if there is retraction, continue to ferment; if the dough is frustrated by poking it down, it means that the fermentation is over.
6.
Take out the dough, knead and exhaust.
7.
Divide the dough into five portions, each about 73 grams. After the dough is rounded, cover it with plastic wrap and let it rest for 10 minutes.
8.
Take a dough and roll the dough into a sheet;
9.
Put a ham sausage in the middle.
10.
Wrap the sausage and pinch the mouth tightly.
11.
Use scissors to cut the opening and cut the sausage from the side, but the bottom of the dough cannot be broken.
12.
Staggered left and right twisted. I didn't do it neatly and it didn't look good.
13.
Or wrap the noodles on the sausage.
Put the bread dough in a baking tray, put a bowl of freshly boiled water in the oven, put the bread in, close the oven door, and leave it to rise for about 45 minutes.
14.
Fermented to 2 times the size, the baking tray is small, and the bread is glued together.
15.
16.
Brush the surface of the bread with egg mixture, sprinkle some sesame seeds on it, and put the baking tray in the oven and bake at 170 degrees for 13 minutes.
17.
The ham sausage bread with golden surface and soft texture is out.
Tips:
Pay attention to the plastic surgery, it is not easy to be too thick or too thin between the incisions, which will affect the effect of twisting.
Do not use a knife to cut the sausage-wrapped dough. The knife will easily squash the top dough during cutting, and the cuts will tend to stick together before shaping. It is best to use kitchen shears.
The baking time and temperature are adjusted according to the specific situation of my own oven. I bake it at 170 degrees for 13 minutes.
