Mini Sausage Bag

by Warm sunny

4.8 (1)

Favorite

2

Difficulty

Normal

Time

2h

Serving

2

The dough of this bread was fermented at room temperature after I hand-kneaded it. In winter, the effect of fermenting at room temperature was really poor. Moreover, my arms became sour from the tiredness of hand-kneading the dough. In the end, the dough did not pull out the film well. At that time, I made this bread with the idea that I would fail. After baking, it tasted good. It was not so soft, but it was more biting, and it had more unique flavor than the soft bread. "

Ingredients

Mini Sausage Bag

1. Put the high powder, salt, yeast, milk powder, and granulated sugar in a basin and stir evenly.

2. Add eggs and water to knead a dough with a slightly smooth surface.

3. Add butter and continue to knead well.

4. Knead the dough until it can pull out the film

5. Cover the dough with plastic wrap and ferment for 1 hour.

6. Beat the fermented dough out of gas.

7. Divide the beaten dough into 4 portions, knead round, cover with plastic wrap and relax for 20 minutes.

8. Divide the loosened dough into 15 g portions.

9. Knead 15 grams of dough into long strips with pointed ends.

10. Wrap the kneaded noodles around the hot pot intestines, and pinch the two tips together.

11. Drain the joints down into the baking tray for a second fermentation.

12. Brush the fermented bread with egg mixture, and use scissors to cut a small opening in the middle and sprinkle with coriander.

13. Put it in the oven at 180 degrees, bake for 15 minutes, and take it out of the oven.

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