Scallion Sausage Buns

Name: Scallion Sausage Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 216g water; 400g High-gluten flour; 40g Egg liquid; 16g milk powder; 24g Caster sugar; 6g salt; 6g yeast; 24g butter; 10 pieces Hot Dog Sausage; Some Salad dressing; Some ketchup; Some Chopped chives

by QQ love baking

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I especially like to eat intestine buns, bread with sausage, squeeze ketchup and salad dressing, sprinkle with chives and pork floss. Perfection comes from this.
There are several ovens in my house, and the oven size can be reduced by half. "

Scallion Sausage Buns

1. After the bread machine leaves the film, it ferments to twice its size.

2. Prepare the ingredients to be used.

3. The exhaust is divided into 10 parts, each about 72 grams. Roll the plastic wrap with the round lid to relax for 15 minutes.

4. Take a portion and roll it into an oval shape.

5. Turn it over and fold the long side in half toward the middle.

6. Turn it over again and roll it slightly longer with a rolling pin.

7. Stack them in sequence, and ferment them twice to double their size.

8. Preheat the oven to 180 degrees.

9. Place the sausage in the middle of the noodle and press it firmly to the end. Remember, you must press it to the end, otherwise it will bounce back during the baking process.