Matcha Hot Dog Sausage Bread
1.
.Prepare all materials.
2.
Except butter, all the ingredients are put into the bread machine to start the kneading function for 20 minutes.
3.
The state of kneading for 20 minutes expands.
4.
Add butter and continue kneading until you can pull out a thin and elastic film. The kneaded dough is 596 grams.
5.
Knead to the expanded state to pull out the thin film.
6.
Knead back into the bread machine for fermentation to start the fermentation function for 25 minutes.
7.
The hot dog is put into the oven without preheating the top and bottom heat to 130 degrees for 10 minutes.
8.
The fermented dough is taken out to exhaust.
9.
Divide the dough into 6 equal parts.
10.
Cover with a fresh-keeping bag and relax for 20 minutes.
11.
Roll out the loose dough into a rectangular shape.
12.
Turn it over.
13.
The hot dog sausages are rolled from top to bottom.
14.
Squeeze tightly.
15.
Divide into three equal parts.
16.
Lay it on the baking tray and put it into the oven to ferment to 1.5 times its size.
17.
After fermentation, take it out and preheat the oven to 150 degrees for 10 minutes.
18.
Put it into the oven and heat it at 150 degrees and lower the heat to 120 degrees for 15 minutes. The surface decoration can be according to personal preference.
19.
Take it out of the oven and move it to a grilling net to let cool.
20.
Finished picture.
21.
Finished picture.
22.
Finished picture.
23.
Finished picture.
Tips:
The water absorption of flour is different, and the water absorption is different in different environments. It is recommended to reserve 10-15 grams of water (liquid) in the recipe and adjust it appropriately. (This temperature is for reference only, please follow the temperature of your own oven. Adjustment).
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