Soup Method Corn Sausage Braid Bun
1.
First, make the soup stock 20g, add 20g of boiling water and stir evenly, cover it with plastic wrap, and use it after natural cooling or refrigerate overnight.
2.
Prepare the required materials
3.
Put warm water into the bread bucket, add yeast and let it stand for 2 minutes, then add high powder, low powder, soup, fine sugar, salt, milk powder and egg liquid, and then start the kneading function of the bread machine for 30 minutes
4.
Then add softened butter and continue kneading for 15 minutes
5.
Then cover the bread bucket with a supermarket drawer cloth to start the fermentation function of the bread machine for about 50 minutes.
6.
The dough after fermentation is shown in the picture. Insert the fingers covered with flour into the dough. The holes do not shrink or collapse, which means the fermentation is complete.
7.
Exhaust the fermented dough and knead it evenly on the chopping board. Divide it into 18 portions. It is best to divide it evenly with an electronic scale. The formula of this bread can make 6 corn sausage braid packs, each of which is 3 strands. After the 18 pieces of dough are divided, cover with plastic wrap and let relax for 20 minutes
8.
After relaxing, roll the dough into an oval shape
9.
Rolling up the bottom and thinning it helps to bond
10.
Follow the steps 8-9 for each dough, and shape it into the shape of a drum with sharp sides on both sides, about 10cm in length
If it is retracted, the plastic wrap needs to be loosened
11.
As shown in the figure, it is actually relatively simple to number the three-strand braids. When I was young, we would also use three-strand braids.
12.
Put the braided bread in the baking tray and put it in the oven (unplugged), put a pot of hot water, stuffy, and carry out the second fermentation for about 60 minutes to double the size
13.
Put mozzarella cheese salad dressing and drained corn in a bowl, and stir well. If you don’t have so much hot dog sausage, you can also chop the sausage and stir it into the cheese. You can also add diced sausage.
14.
When fermenting to make the filling on the bread, I use canned corn, because fresh corn has to be cooked, which is very troublesome. The canned food must be drained. Use kitchen paper to absorb water a little, so as not to affect the whole bread. form
15.
The fermented bread is lightly brushed with egg liquid, the sausage is lightly pressed, and the mixed cheese corn filling is sprinkled
16.
Preheat the oven at 180 degrees and bake it for 15 minutes. It can be baked immediately. The cold bread on the Internet needs to be sealed and stored. It is best to eat within two days. In summer, it is best to eat within one day. Because there is cheese salad dressing, it is relatively easy to spoil
Tips:
The recipe comes from the book of the teacher of Love and Freedom. The first time I saw this corn braid bun, I really liked it. However, the surface of the bread in the original recipe was sprinkled with diced ham. I thought it was not enough, so I put a whole sausage. , The taste is superb, and the milk flavor is very strong and rich, of course, you also know that the calories are also small. It is not recommended to use ham sausage for sausages. The skin will be dry if it is not delicious. I use Wanweike’s hot dog sausage. The price will be a little more expensive. But let’s eat it ourselves and the quality will be better, right? I use canned corn, because fresh corn has to be boiled and it feels very troublesome. The canned food must be drained, and use kitchen paper to absorb water a little, so as not to affect the overall shape of the bread. This bread is the soup method used, which is not complicated, and the effect is good. The bread is still soft and waxy after overnight. The soup can be used in cold or refrigerated overnight.
This bread recipe can make 6 corn sausage braid packs
