"little Fresh Meat" Meal Pack
1.
Heat the milk to 80 degrees and mix it with butter and granulated sugar. (The purpose of heating the milk is to eliminate the substances in the milk that hinder the activity of yeast)
2.
Stir well until the sugar and butter melt.
3.
Bring to warm (about 42 degrees), add yeast powder and stir well, let stand for 5 minutes.
4.
Put the above step 3 together with high flour, salt, egg, and egg yolk into a bread machine and mix into a uniform and smooth dough (no need for the formation of glove film), and put it in a container for fermentation.
5.
Take out the exhaust when fermented to 2-2.5 times the size, and divide them into 36 small portions.
6.
They are rounded separately, and then placed in groups of 3 in a muffin mold, and placed in a warm and humid place for secondary fermentation. (The mold is brushed with oil in advance to facilitate demoulding.)
7.
Sprinkle sausage and chives on top of the fermented dough.
8.
Preheat the oven at 190 degrees for about 10 minutes until the surface is golden. (I bake it at 180 degrees for about 15 minutes, and brush it with a layer of oil after it’s hot to enhance the color)
9.
Finished picture
10.
Finished picture
11.
Demould after 5 minutes.
12.
Finished picture
