Salad Sauce Sausage Buns

Name: Salad Sauce Sausage Buns
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 20g butter; 1 piece egg; 80ml water; Some Crispy sausage; Some Protein solution; 30g granulated sugar; Some Salad dressing

by Flyer

4.9 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

I made intestine buns before and I was not very satisfied, so this time I have never done it. This time I changed a recipe. This recipe is not bad. It is super soft and delicious. The look is also very beautiful this time. Kneading noodles is really tiring, and my hands are painful. Kneading with a whisk is still not strong enough. The whisk is very hot, so I dare not use it again. I want to eat bread. It is really painful without a bread machine. Only two hands came. I knead and knead. While beating the dough and hitting the floor, my family thought I was doing it. Make bread this time and sum up some small experiences. You can’t dare to make bread in time. You have to take your time. If you are in a hurry, you will easily make ugly bread. The so-called bad step, step by step, some steps can not be saved, the first fermentation, the second fermentation. Don't just rush into trouble because of the urgency. In fact, cooking any food requires patience. The so-called slow work produces fine goods. "

Ingredients

Salad Sauce Sausage Buns

1. Prepare materials.

2. Except butter and water, so the ingredients are mixed.

3. Add water while mixing the dough, knead and knead hard to form a uniform dough.

4. Knead until elastic, add softened butter.

5. Rub it with your hands until it is completely absorbed.

6. Then knead the dough hard while beating the dough until it is smooth. Still failed to knead a beautiful film.

7. Perform the first fermentation. Now it is hot and the room temperature is higher. The dough will ferment too quickly. Cover the lid and leave it under the ceiling fan. Send to 2 times the size.

8. Take out and gently vent, divide into 8 equal parts, knead round, cover with plastic wrap and relax for 15 minutes.

9. Roll into a beef tongue shape.

10. Turn it over and roll it up.

11. Knead it into a strip three times the length of the intestines.

12. Make it into an O shape and pinch it tightly.

13. Arrange into the baking tray. Put it in the oven for the second fermentation. Put a pot of hot water under the oven for 40 minutes.

14. Fermented bread. Preheat the oven at 180 degrees.

15. Put in the intestines and brush with protein liquid.

16. Squeeze the salad dressing with a piping bag.

17. Put it in the preheated oven, middle and lower, 180 degrees, up and down, 20 minutes. Bake and take out.

Tips:
1. The dough should not be too soft, it is not easy to shape.

2. When making an O shape, the mouth must be pinched tightly, and it will separate when it is not pinched tightly, which will affect the appearance.