1. 1. Put all the ingredients in the main ingredient except butter in the bread bucket
2. 2. The bread machine selects the "kneading" program, and the adjustment time is 15 minutes
3. 3. After the program is over, add the softened butter and continue to knead the dough for 10 minutes
4. 4. Check the dough status after the program ends
5. 5. The dough is smooth and can pull out a thick and elastic film.
6. 6. Put the dough in the container, put it into the fermentation tank for the first fermentation, 32 degrees, 85% humidity, about 60 minutes
7. 7. Prepare the ingredients at this time, chop the shallots, cut the crispy sausage into small cubes, soften the salted butter in advance, and mix all the ingredients.
8. 8. Ferment to about 2 times as big, take out the dough
9. 9. Divide the dough into 8 equal parts, round separately and let it rest for 10 minutes
10. 10. After standing still, take out the small dough and roll it into a tongue shape
11. 11. Finish the shape after turning it over, squeeze the edge of the low end to be thin
12. 12. Roll from top to bottom, kneading and closing
13. 13. With the opening facing down, place it in a baking tray lined with greased paper (based on the size of the fermentation tank, divide the bread dough into 2 trays)
14. 14. Put it into the fermentation box for the second fermentation, 35 degrees, humidity 85%, fermentation for about 30 minutes to 2 times the size
15. 15. Transfer all the bread embryos to a large baking tray, spread the whole egg liquid, and cut a deep mouth in the middle
16. 16. Put the ingredients into the piping bag
17. 17. Squeeze the ingredients into the cut
18. 18. Put it in the middle of the oven, 180 degrees, 22 minutes
19. 19. After baking, take it out and cool it down immediately
20. Finished picture
21. Finished picture.
Tips:1. If there is no salted butter, you can use the same amount of unsalted butter + 1 gram of salt instead.
2. This dough is relatively soft, and the amount can be less than 10-15 grams, and the appropriate amount of high powder can be used for modeling.
3. The bag is salty in this respect, and the amount of salt cannot be reduced.
4. The kneading time should be determined according to the performance of the bread machine and the state of the dough, and should not be blindly followed.
5. The fermentation time should be adjusted according to the fermentation state of the dough.
6. The baking time and temperature are for reference only, and should be adjusted according to the oven performance and baking habits.
Bread machine: Dongling 6D (BM1352B-3C)
Fermentation tank: Cass CF6000
Oven: CO-750A
High powder: Queen hard red Low powder: Queen low powder
