Rye Fish Sausage and Cheese Meal Pack

Name: Rye Fish Sausage and Cheese Meal Pack
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 240g High-gluten flour; 40g Rye flour; 140g milk; 1 piece egg; 30g granulated sugar; 2g salt; 4g yeast; 30g butter; 4 pieces Flying fish roe intestine; 4 slices Cheese slices

by Rare

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The taste of this meal bag is particularly amazing, as long as you take a bite, you will know it. It is more fragrant than steamed buns. It uses a very healthy wheat flour, which is rye flour. It has a high dietary fiber content, which is ordinary and light. It is about 3 times that of color wheat, and it far exceeds the dietary fiber content in foods that people often eat; on the other hand, in terms of intestines and stomach, digestion aid and anti-cancer effects, the dietary fiber of rye is also the highest among all grains. First, it far exceeds the dietary fiber of fruits and vegetables. It is the most suitable for making bread, but it is low in sugar, high in calcium, and rich in selenium. In order to improve the rough taste of rye, I bought Peruvian flying fish roe sausage that my child liked. It tasted super good. I also added cheese slices and wrapped it in a meal bag. Do you think it is amazing? My family makes a plate every three to five. Children like it. Healthy and nutritious is the delicious winter breakfast. "

Rye Fish Sausage and Cheese Meal Pack

1. Prepare the materials.

Rye Fish Sausage and Cheese Meal Pack recipe

2. First put the milk and eggs into the bread bucket, and then pour the two types of flour.

3. In addition to the butter, fish sausage, and cheese slices, pour all into the bread bucket, pour the sugar and salt diagonally, and start the mixing mode.

4. Knead the dough to the expanded state, and finally add butter and knead until the glove film is formed.

5. Take the kneaded dough out and put it in a bowl, put it in an oven with fermentation function, keep it at a constant temperature of 40 degrees, and start it.

6. Ferment to double the size, just poke your fingers in without collapsing, take out the dough and let it out, divide it into 12 portions, cover it, and let it sit for 15 minutes.

7. Next, make the filling: Thaw the flying fish roe intestine at room temperature, cut one piece into three small pieces, and divide the cheese slices into three small pieces. Wrap them into fish intestines with cheese sticks for later use.

8. After the dough is set aside, pull out the thickness you need, and wrap the prepared fillings.

9. Take a baking tray and put the wrapped meal bags in it one by one.

10. Turn on the two-shot mode, and also use the oven to ferment at a constant temperature of 40 degrees, which takes about 40 minutes.

11. Finally, it is enough to ferment until the dough is ninety full of the mold. In winter, the fermentation is slow and it takes longer.

12. The Midea all-in-one oven is preheated at 150 degrees, put the mold in the middle layer, and bake at 150 degrees in the stone cellar for 20 minutes.

13. Pay attention to the coloring of the meal bag during the baking process, such as covering a piece of tin foil too quickly.

Tips:
Fermentation in winter is a patient thing. The temperature of the first shot is controlled at 35-40 degrees. The oven I use with constant temperature fermentation will produce steam. If other ovens put a bowl of hot water, the same is true for the second shot.