1. In addition to the oil, so the materials are put into the bread machine barrel (Dongling T15w) to start the kneading program and knead until the thick mold can be pulled out, add oil to continue kneading, and knead until it expands.
2. Knead until you can pull out the thick mold and add oil to continue kneading until it expands
3. Spheronized fermentation to 1.5 times larger
4. Once the dough is fermented, stick a little flour with your hand and poke a hole without shrinking. It will ferment.
5. Start baking in the toaster bucket for 25 minutes, and let it cool for later use
6. Take out the proofed dough and press it to exhaust. You can also use a rolling pin to exhaust.
7. Divide the dough into 6 equal parts
8. Take out the dough and roll it into an oval shape
9. Turn over the sausage and roll it from top to bottom
10. Pinch tight
11. Then round each small dough into a round shape and put it in the baking tray one by one
12. Lay it on a baking tray and ferment at room temperature to 1.5 times its size (in winter, put it in the oven and adjust to the fermentation area to ferment to 1.5 times its size)
13. Put it into the preheated oven, heat it up at 165°C and 130°C for 22 minutes, then put it on the grill to cool down
14. Finished picture
15. Finished picture
16. Finished picture
17. Finished picture
Tips:1. Sausages need to be grilled in advance and then let cool for later
2. If it is summer to make bread, then 2 grams of yeast is fine. If in winter, then adjust it appropriately and add 1 to 1.5 grams more.
3. The water absorption of flour is different, and the water absorption is different in different environments. It is recommended to reserve 10-15 grams of water in the recipe and adjust it appropriately. (This temperature is for reference only, please adjust according to the temperature of your own oven. )
