Sausage Bag
1.
Use part of the warm water to dissolve yeast
2.
Put all the ingredients (except the butter and the remaining warm water) into a larger basin, mix well by hand, add warm water and yeast water in a circular manner, knead the dough by hand until the dough is initially gluten and add the butter
3.
After the butter is completely absorbed by the dough, you can start to knead the dough until the dough is completely kneaded
4.
After harvesting the dough into a round shape, cover it with plastic wrap and perform preliminary fermentation until it is pressed down with your fingers and the pit does not shrink.
5.
Take out the dough, press the air out with your hands, divide the dough into about 45 grams each, and then round them, cover with plastic wrap and relax for 15-20 minutes
6.
Then plasticize (be careful to expose both ends of the ham sausage, do not wrap it all in, so that when the dough swells, it will just wrap the ham sausage; and finally the ends of the dough must be glued together so that it will be baked. Not easy to disconnect)
7.
Then place them one by one on a baking tray lined with baking paper, cover with plastic wrap for the second fermentation to 2-2.5 times the size, then you can bake them in the preheated oven at a temperature of 185 degrees
8.
Spread the egg liquid (the egg liquid can be mixed with 1/2-1 teaspoon of water, so that it is easier to spread), you can sprinkle some sesame seeds and other decorations, and send it into the lower layer of the preheated oven (put it down in the small oven) Layer), use 180 to bake until puffed up (about 5-7 minutes), then transfer to the upper layer (a small oven puts the middle layer), bake for about 5-8 minutes, until the color becomes your favorite golden yellow.
