Sausage Bread
1.
Put water, eggs, sugar and salt in the bread bucket
2.
Put in the flour, cut into small pieces of softened butter, put yeast on the top of the flour, put the bread bucket into the Dongling 1352AE-3C bread machine
3.
Choose to mix the dough for 10 minutes, let it stand for 8 minutes, and then mix the dough for 15 minutes. The dough rises for about 25-30 minutes
4.
Divide the used sausage into three and cut into 6 pieces in total. (The sausage is taken out of the freezer in advance to thaw, and use a kitchen paper towel to absorb the moisture)
5.
Fermented dough
6.
Take out the dough and ventilate, divide into 6 equal parts, cover with plastic wrap, let loose for 15 minutes
7.
Roll the loosened dough into an oval 15cm long, and roll one long side thin
8.
Roll up and relax for 10 minutes
9.
Rolled into 28CM length
10.
Tie a knot in the dough, stuff the tail in, and put the sausage section in the middle
11.
Put in the oven to ferment for 50 minutes, place a bowl of hot water in the oven to maintain humidity
12.
After the fermented dough, brush a layer of whole egg liquid on the surface
13.
Put it in the middle and lower level of Dongling K40C oven which has been preheated to 170 degrees in advance, and bake for about 18 minutes
Tips:
1. The amount of water depends on the amount of water absorbed by the flour.
2. The mixing time of different types of bread machine is different, just make this kind of bread and knead it to the expansion stage.
3. Each oven has a different temper, so the temperature is for reference only.
4. At the end of baking, take the bread out and let it cool, and store it in a fresh-keeping bag at room temperature. If there are sausages that are perishable, please eat them within 24 hours.
