Sausage Christmas Tree
1.
First, make the soup: milk, high-gluten flour into the pot, mix well without dry powder particles, and tear small pieces of cheddar cheese;
2.
Heat on a low fire, stir constantly with a high-temperature-resistant spatula to melt the cheese slices, stir into a dough, let cool, and refrigerate for 60 minutes to use;
3.
The main dough materials and soup are ready;
4.
All the main ingredients and soups except butter are put into the bread bucket, choose a kneading degree for 10 minutes;
5.
Put the softened butter into the dough and continue to knead the dough for about 20 minutes;
6.
Wait until the dough can support this thin transparent film;
7.
Round the dough, put it in a bread bucket, cover with a damp cloth to prevent the skin from drying out, select the degree of fermentation, the time is about 1 hour, and adjust the fermentation time according to the state of the dough;
8.
When the dough is twice the original size, dip your fingers in flour and poke holes at the top without collapsing or shrinking, and fermentation is successful;
9.
Take the dough out of the bucket, place it on the kneading pad, weigh it into 6 equal parts after exhausting, and cover it with plastic wrap and let it rest for 10 minutes after kneading;
10.
Roll a dough into an oval shape, put a sausage in the middle, roll it up, and pinch tightly;
11.
Divide it into 4 equal parts with a sharp knife;
12.
The cut surface is facing up, placed on a baking pan covered with tarp, the other dough and sausage are processed in sequence, and placed in the shape of a Christmas tree; it can also be placed in other shapes;
13.
Put it in the oven, adjust the temperature to 38 degrees, add a bowl of water to increase the humidity, and when the fermentation becomes about 2 times larger, brush the egg liquid on the surface; the oven starts to preheat 180 degrees;
14.
Put the sausage Christmas tree into the middle layer of the preheated oven, 180 degrees, up and down, 20 minutes;
15.
After it's out of the oven, it can be put into a bag and sealed until it's hand warm. It's fun to eat, and I ate a few unknowingly.
Tips:
1. The water absorption rate of flour is different, so the amount of liquid should be adjusted according to the actual situation;
2. It is best to choose pure meat sausages without starch for sausages, which will taste better and have better nutrition;
3. The roasting time and temperature are adjusted according to your own oven.
