Sausage Buns
1.
Prepare the necessary ingredients
2.
Add milk to the bread machine
3.
Add white sugar
4.
Then add high-sugar-tolerant yeast and high-gluten flour
5.
Finally add 2 grams of table salt
6.
Turn on the bread machine kneading program, knead the dough for 20 minutes
7.
Add the softened butter and knead for another 15 minutes
8.
Take out the dough, you can pull out the thick glove film
9.
The dough is fermented to twice the size in the bread machine
10.
Take out the dough, pat the dough on the chopping board, divide it into six portions, each about 64 grams, knead round, cover with plastic wrap and let stand for 10 minutes
11.
Take out one portion, roll the dough into a fatter dough sheet, fold both sides in the middle, then turn it over and shape it slightly
12.
Put it into the baking tray and ferment in the oven until it becomes fatter obviously
13.
Cut the beef sausage into two pieces, put it in the middle of the dough, press down, and brush the dough with egg wash
14.
Squeeze salad dressing and ketchup on the bread
15.
Preheat the oven to 170 degrees, the upper and lower fire, the middle and lower layers, and bake for 26 minutes. If the color is enough, cover the tin foil in time. Horqin Thuringian-style beef sausage, enjoy a happy baking time
Tips:
When you put in the sausage, you must press it down with some strength, otherwise the dough will swell and the sausage will easily fall off when you bake it; if the bread cannot be eaten, it must not be stored in the refrigerator, which will accelerate the aging of the bread and can be stored frozen.
