Sausage Rolls
1.
Weigh the ingredients and set aside.
2.
Pour the flour into the mixing bucket.
3.
Add salt and yeast powder with a little warm water (within the amount), stir and melt, then pour in.
4.
Add the remaining water.
5.
Start mixing dough, low speed first, then high speed.
6.
Harmonize into a smooth dough, cover it with plastic wrap, and leave to ferment in a warm place.
7.
Ferment to double the size.
8.
Divide equally into three parts, exhaust and round.
9.
Roll the dough slices to the same width as the sausage.
10.
The dough slices are wrapped with sausage and rolled up for a week.
11.
The remaining part is cut into small thin strips with a scraper.
12.
The small strips are twisted separately, and the ends of two or three groups can be stained to prevent them from falling apart.
13.
Continue to roll up and lower the interface.
14.
Put them in the baking tray and ferment again.
15.
Ferment to slightly larger, beat the eggs, and brush a layer of egg liquid on the surface.
16.
Preheat the oven in advance: up to 185 degrees, down to 170 degrees, and bake for 25 minutes.
17.
Finished picture.
18.
The surface is burnt and brittle, and the structure is delicate and soft.
19.
Finished picture.
Tips:
Please adjust the temperature of different ovens appropriately. Sausage will shrink slightly due to heat expansion and cold expansion, and you can also roll it with other fillings or dried fruits as you like.
