Scallion Sausage Buns

Name: Scallion Sausage Buns
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 530 Flour; 50g olive oil; 70g Sugar; 2 pcs egg; 230g milk; 6g yeast; 4g salt; Some Chives; 1 Red Sausage; Some butter

by Zhiping

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

During the Chinese New Year, I went back to Beijing to visit my parents. I didn't forget to put in a few bags of flour in the box before I left, so that I could eat it for my parents and children during the holiday.
My little nephew is 4 years old this year, and he ranked me first in the list of favorite people, because the aunt can make bread for him.
In fact, what the child is really interested in is not eating, but enjoying the process of making. I weighed the ingredients. He moved a small stool and stood on the stool to watch me weigh. When the bread machine was making noodles, he kept opening the box. Cover, look at the dough inside. I'm very interested. In the process picture taken today, the little guy's hands are constantly reaching my dough, not messing up, but really wanting to participate in my production. Come.
To tell the truth, baking is an excellent parent-child activity that enhances the affinity of family members. When you have time, you might as well bring your children to play dough and make food.

Scallion Sausage Buns

1. Prepare ingredients.

2. Weigh all the ingredients in the dough and put them into the bread bucket. The dough-kneading procedure is 2 times, each time for 10 minutes. Then select the yeast dough program, which takes 90 minutes.

3. When the fermentation is over, it depends on the degree of fermentation of the dough to decide whether to continue the fermentation. Press the dough with your fingers, and the dough does not collapse or rebound. The fermentation is completed. How to rebound, continue to ferment, be careful not to over-ferment, which will affect post-production.

4. 4. After the dough is fermented, take it out and place it on the panel to exhaust.

5. 5. After venting the dough, divide it into equal parts and round them one by one.

6. 6. After all the dough is rounded, let it stand for 10 minutes.

7. 7. Take the resting dough, roll it into a dough, and roll it down from the top.

8. 8. Tighten up to the bottom, pinch the dough tightly, and ferment and disperse in the later stage of the province.

9. 9. Knead into an olive shape with pointed ends.

10. 10. Prepare them one by one, put them on the baking tray, and carry out the second fermentation.

11. 11. For the second serving, make the filling for the bread, chop the chives leaves and red sausage, mix well with a little salt and olive oil, and finally stir in the crumbled butter for later use.

12. 12. Set the fermentation temperature in the oven during the second heating, and put a plate of boiling water at the bottom of the oven to increase the humidity in the oven. After the second round, take it out.