Sausage Christmas Tree

Name: Sausage Christmas Tree
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 6 pieces Sausage; a little Brush egg liquid on the surface

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

I make a piece of bread every other day or two, and bread plays a big role when breakfast or when I’m busy and don’t care about cooking. Spread some jam or put an egg, in short, don't let yourself go hungry. I usually make a lot of toast. Today, I changed the pattern and made a few sausage bagels to make the shape and flavor different from the past.
I use starch-free pure meat for the sausage. After baking, the meat is very fragrant. The soup used in the bread is only a little bit more material than the direct method, but the bread made is really softer. If you don't care very much, you can put it in any pattern or just put it in a square array.

Ingredients

6 pieces Sausage
a little Brush Egg Liquid On The Surface

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.