Seaweed Pork Floss Ham Sausage Bun
1.
Pour all the ingredients into the bread machine in the order of liquid first and flour, put salt and yeast powder diagonally, start a kneading program and add butter to the dough until the expansion stage, start a kneading program again, and leave it in the Fermentation in the bread machine barrel to double the size.
2.
Dip your fingers in the flour to poke a hole in the fermented dough. If it does not retract or rebound, it means that the dough is finished in one shot.
3.
Take out the dough and press to exhaust.
4.
Weigh the dough into 9 equal parts, cover with plastic wrap and let stand for 10 minutes.
5.
Take a portion of the dough and roll it out.
6.
Roll up from left to right.
7.
Slowly rub into a long strip (the two ends are sharper).
8.
Then the two ends are docked.
9.
The 9-point dough is shaped in sequence.
10.
Cut the crispy sausage in half and put them into the center circle of the dough one by one. Second serve to about 1.5 times.
11.
Brush a little egg wash after finishing the second shot.
12.
Pour the ketchup into the fresh-keeping bag and poke a small bite with a toothpick.
13.
Alternately squeeze tomato sauce and salad dressing, chopped green onion and sprinkle on the surface.
14.
Preheat the oven for 5 minutes in advance, 175 degrees for 15 minutes.
15.
Delicious ham sausage buns.
16.
Just paint it lightly.
17.
Chengping figure.
Tips:
The mouth of the salad dressing is larger, so pour the ketchup into the fresh-keeping bag to easily squeeze out the thinner body of the dressing. The oven temperature is different, please adjust the temperature and time according to the temperament of your own oven. If the temperature is too high and the color is too dark, cover it with tin foil in time.
