#新良第一节婚纱大赛# Sausage and Cheese Shredded Bread
1.
Make the soup first: Pour 26 grams of boiling water into 26 grams of bread flour and mix well, then let it cool for later use.
2.
Make the main dough again: Mix the ingredients except butter and knead it into a smooth gluten extension.
3.
After adding softened butter, continue to knead to the complete stage where a large thin and flexible film can be pulled out, and then round and put it in a warm place for basic fermentation.
4.
When fermenting, slice the sausage, cut the chives into small pieces, and remove the shredded mozzarella cheese from the refrigerator.
5.
The dough grows to 2-2.5 times the size, and the fingers are dipped in flour and do not shrink or collapse. Fermentation is completed at one time.
6.
Take out the fermented dough and let it rest for 20 minutes after venting and rounding.
7.
Flatten the loose dough and use a rolling pin to roll out a thick rectangular piece of dough.
8.
Coat the dough with olive oil, sprinkle with chives and Parmesan cheese powder.
9.
Use a knife to cut the dough into small pieces of similar size.
10.
After the butter is rinsed in an 8-inch hollow mold, put the dough face up into the mold, sprinkle a layer of mozzarella cheese and sausage slices, and then put a layer of cheese shreds and sausage slices.
11.
After all spreading, put the dough in a warm place for secondary fermentation. When you press the dough with your fingers, it will not rebound quickly and the hand feels a little tension. The secondary fermentation is completed. Put it into the lower level of the preheated oven, and heat up and down at 180 degrees for 20 minutes.
12.
After baking, take it out and let cool.
13.
Finished picture
14.
It must be eaten roughly to taste.
Tips:
The added materials can be added or subtracted according to your own preferences. The mold must be coated with butter first, otherwise it will be difficult to demold. The baking time can be adjusted according to your own oven temperature.
