#四session Baking Contest and It's Love to Eat Festival# Baked Sausage with Potato Mash and Chrysanthemum Bread

Name: #四session Baking Contest and It's Love to Eat Festival# Baked Sausage with Potato Mash and Chrysanthemum Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g High-gluten flour; 75g Chrysanthemum Juice; 2g Dry yeast; 10g Caster sugar; 1g salt; 5g Corn oil; 100g Mashed potatoes; 10g butter; 25g Grilled sausage; Some black pepper powder

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

There is still a little garland chrysanthemum puree, which can be used to make this green mashed potato bread. There is no bacon, but two sausages are left. The chrysanthemum mud is also a bit worse, add some water to make up enough weight, but the color of the dough will be slightly lighter.
Cross the cut, and then find that there is still some mozzarella sprinkled on the cut. If you don't have this, you can avoid it. Pay special attention not to inadvertently reappeared again. The four green buns were round and looked dull. . . "

#四session Baking Contest and It's Love to Eat Festival# Baked Sausage with Potato Mash and Chrysanthemum Bread

1. Filling: 100 grams of mashed potatoes, 10 grams of butter, 25 grams of sausage, appropriate amount of salt, appropriate amount of black pepper

#四session Baking Contest and It's Love to Eat Festival# Baked Sausage with Potato Mash and Chrysanthemum Bread recipe

2. The potatoes are steamed and mashed, and the sausage is chopped.

3. Heat the pot, add the sausages, stir-fry on low heat until the fat leaks out and the aroma is overflowing.

4. Add mashed potatoes and stir-fry evenly.

5. Add butter and mix well.

6. Turn off the heat, add salt and black pepper, and mix well.

7. Put it in a container, let cool for later use,

8. Dough: 100g high-gluten flour, 75g chrysanthemum juice, 2g dry yeast, 10g caster sugar, 1g salt, 5g corn oil

9. Pour all the dough into the bread machine and start the dough mixing program.

10. Stir until the film can be pulled out.

11. Put it in a large bowl for basic fermentation.

12. The dough has grown to twice as large, the inside is honeycomb, and the fermentation is complete.

13. Exhaust, divide into 4 equal parts, round and relax for 15 minutes.

14. Roll into a round piece and put in the filling.

15. Wrap it, close it down, and put it in a baking tray for final fermentation.

16. The dough grows to twice its size again, and a cross cut is made at the top.

17. Put it in the oven, on the middle level, and fire up and down at 180 degrees, and bake for about 15 minutes.

18. The surface is slightly colored and baked,

Tips:
Chrysanthemum juice can be replaced with spinach juice, and the amount should be adjusted according to the water absorption of the dough.
Appropriate amount of cheese can be sprinkled on the cross knife, which tastes better.
The baking time and firepower need to be adjusted according to the actual situation.