1. The butter is softened, the yeast is melted with warm water, and the egg only needs the yolk (I put the yolk in the flour, so the picture only has egg whites)
2. Knead all the ingredients for making bread into a dough.
3. Continue to knead until smooth
4. Knead to the expansion stage where the film can be pulled out. I was not in good condition when I took the photo, so I knead it for a while later.
5. Put it in a container and cover it with plastic wrap, and ferment at room temperature to 2.5 times its size. (It takes about an hour at a temperature of 28°.)
6. Because the room temperature is not up to the standard, I put water in the pot and use the remaining temperature to ferment after it is heated. Be careful not to be too hot!
7. Knead the fermented dough until the air is released, divide it into five to eight portions, knead round, and ferment for 15 minutes.
8. Take a fermented dough, roll it on the chopping board into thin noodles, wrap the noodles around the sausage, and make all the sausage rolls in turn
9. The finished sausage roll undergoes final fermentation. In an environment with a temperature of 38° and a humidity of 85%, leave it for about 40 minutes until the dough has doubled its original size. Gently brush a layer of whole egg liquid on the surface of the fermented dough.
10. Sprinkle some black sesame seeds on the surface, preheat the oven to 180°, put the baking tray in the middle of the oven, and bake for about 15 minutes
11. Bake until the surface is golden and ready to be out! The children can’t wait to wait by the oven, jingle bells~ the children cheered~ Take out the baking tray, the fragrance fills the room~
12. Finished product
13. Finished product
Tips:1. If you want the pattern on the surface of the bread to be fresher, the final fermentation time can be slightly shortened.
2. Before rolling the dough into long strips, the dough must be conditioned for a sufficient time, otherwise it will easily shrink. If the dough still shrinks a lot while rubbing, you can leave it loose for a while and continue rubbing it longer.
3. The leftover egg whites at the beginning and the whole egg liquid after brushing the surface, I added salt and chopped green onion together to make scrambled eggs, haha! No food is wasted~
4. I made two sausages that did not leak, but the methods are different. I don’t think the appearance is important, so feel free to play as you like!
Delicious~ everyone try it😬
