Hot Dog Rolls
1.
Ingredients: 140 grams of wheat flour (high-gluten wheat flour) for Arowana bread, 80 grams of milk, 20 grams of sugar, 15 grams of butter, 10 grams of egg liquid, 1 gram of salt, 1 gram of dry yeast, 2 hot pots.
2.
Pour high-gluten flour, milk, white sugar, egg liquid, salt, and dry yeast into the chef's machine and knead until the flour becomes gluten and put in the softened butter. Use high-speed flour to knead until the expansion stage.
3.
Knead the dough until it is smooth, put it in a bread bucket, and ferment at room temperature to 2 times its size. The first fermentation is complete. To check whether the fermentation is good, you can dip your fingers in flour, and if it does not shrink in the middle of the dough, it means that the fermentation is good.
4.
The fermented dough is squeezed out of the air in the dough, divided into 2 small doughs, rounded, and fermented in the middle for 20 minutes;
5.
Take a dough that has been fermented in the middle and roll it on the chopping board to form long slender noodles, and wrap the long noodles around the ham sausage.
6.
Line the baking tray with silicone oil paper, and put the prepared ham rolls on the baking tray.
7.
Put a plate of warm water in the oven, put the baking pan into the upper layer of the oven, for 45 minutes, the function is according to the fermentation temperature at about 38 degrees
8.
The fermented dough is changed to the original 2 accompany, take it out, put a layer of whole egg liquid on the surface, and sprinkle some black sesame seeds.
9.
Take out the water in the oven, preheat the oven, 180 degrees, up and down, 15 minutes, put it in the middle.
10.
Let cool, ready to eat, fragrant and delicious.
Tips:
1. When the dough is kneaded into long strips, the dough must be proofed in the middle for enough time, otherwise it will easily shrink and the long strips will not be kneaded. 2. Each oven is different, the temperature and time are slightly different. 3. When fermenting, remember to put a plate of hot water to save the humidity of the oven, so that the fermentation is fast and the effect is good.
