Iced Intestine Bread

Name: Iced Intestine Bread
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 336g High-gluten flour; 13 pieces Hot Dog Sausage; 10g Salad dressing; 10g ketchup; 2 pieces Chives; 5g yeast; 156g water; 15g honey; 4g salt; 45g egg; 36g White sugar; 33g butter

by Connie Chen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

A kind of bread that the family likes very much-intestines bread. The fat bread enhances its charm because of intestines. The ketchup and salad dressing squeezed on the surface not only make its appearance bright and beautiful, but also add flavor.
The intestine bread is made with ice at 5°C, which makes the bread soft and has a unique flavor. What is 5°C ice seed is to let the dough slowly ferment at a low temperature. The purpose is to give the yeast time to brew a good taste. Although it is time-consuming, the low-temperature fermented bread has a unique aroma and taste, making you feel that such a wait is worthwhile.
What are the characteristics of ice-grown bread: Because it is fermented at a low temperature and slowly for a long time, the produced bread has four characteristics: 1. Soft texture; 2. Elastic taste; 3. Full fermentation aroma; 4. More beautiful appearance;
Why you should learn to make ice-grown bread: The cold-storage dough is the best choice for people who don't have enough time to make bread, but love to do it yourself, because the production process can be separated and completed several times. The dough is fermented at low temperature, which not only makes the bread taste good, but also saves time and convenience.

Iced Intestine Bread

1. Cold storage liquid: 120g high-gluten flour, 120g water, 1g yeast powder Main dough: 216g high-gluten flour, 36g white sugar, 4g salt, 4g yeast powder, 36g water, 45g eggs, honey 15 grams, 33 grams of butter. Mix 120 grams of high-gluten flour, 120 grams of water and 1 gram of dry yeast until the yeast is completely integrated into the dough

2. Put the dough in step 1 to ferment at room temperature for 1 hour, and then put it in a refrigerator at 5°C for at least 16 hours. This is the kind of cold storage liquid

3. Put the ingredients in the main dough except unsalted butter into the bread machine, and use the "kneading" function to stir the dough

4. When the dough is stirred until smooth, add the unsalted butter in the main ingredient, stir into the expansion stage, and leave it at room temperature for basic fermentation

5. When the dough is twice as big, you can pierce the index finger from the middle to the bottom. If the finger hole does not retract after the index finger is pulled out, it means that the fermentation is basically completed.

6. Divide the fermented dough into 13 small doughs, vent the dough into a round shape, and relax for 15 minutes

7. Roll out the small dough into an oval shape

8. Turn the small dough over, roll out the bottom thinly, roll it from top to bottom, knead it to be twice as long as the intestines, roll the dough around the intestines into an "O" shape, and pinch the joints tightly

9. Similarly, shape the other dough, put it in the baking tray, and carry out the final fermentation

10. After fermenting, sweep a layer of egg mixture, squeeze the salad dressing and tomato sauce, and sprinkle some green onions

11. Put it in the middle layer of the preheated oven, heat up to 180 degrees and low heat to 150 degrees, and bake for 15 minutes

12. When the bread surface is golden

Tips:
1. The high-gluten flour I use is golden bread flour, and the liquid should be adjusted according to the water absorption of the flour;
2. If there is no upper and lower fire temperature control, you can bake at 170°C for about 15 minutes. The baking temperature and time should be adjusted appropriately according to your own oven.