Sausage Bag
1.
Weigh milk, salt, sugar, blended oil, and beat in eggs
2.
Add powder and yeast
3.
The bread machine selects the dough program to start
4.
After the dough process is over, take out the dough and divide it into 9 equal pieces of dough. Cover it with plastic wrap and let it stand for ten minutes. 15 minutes)
5.
After proofing, take a dough and roll it into a tongue
6.
Roll it up, try to roll it up as tight as possible, pinch tightly at the closing, don’t open it, cover with plastic wrap and let it stand for 10 minutes
7.
Take one out and rub it with your hands into a long strip about 45 cm long. If it shrinks a lot during the rubbing process, it is recommended to wake up for a while.
8.
Take a sausage and roll it onto the sausage. The upper and lower ends should be pressed tightly.
9.
The baking tray used is a bit small, just put six, divided into two baking
10.
Select the second fermentation program of the oven, and ferment for 30 minutes
11.
After the fermentation is over, brush the egg liquid, just a thin layer, it won’t look good if it’s thick
12.
Choose to heat up to 170 degrees, down to 180 degrees, for 18 minutes, just bake it out
Tips:
For household vegetable oils for bread, you must choose oils that have no taste. If there is a taste, it will be easy to smell, or the finished product will have a strange taste. The proofing time must be enough. If the dough is retracted during the rolling process, it means that proofing is needed. Continue to proof until there is no shrinkage during the rolling process. The baked bread must be taken out in time, otherwise moisture will appear at the bottom, which will be absorbed into the bread and affect the taste of the bread.
