Soup with Onion and Beef Sausage Bread
1.
Mix the soup ingredients, 20 grams of high-gluten flour and 100 grams of water, cook until gelatinized, and put it in the refrigerator overnight for later use.
2.
After the oil method, mix the soup and the main ingredients, knead it to the glove membrane, put it in a basin, and wait for fermentation. Because it is summer, we must ensure that the fermentation environment does not exceed 28 degrees.
3.
The dough has doubled its size, poke holes, and a slight shrinkage indicates that the fermentation is complete.
4.
Take out the dough, pat it to exhaust, divide into 3 portions, cover with plastic wrap and let stand for 15 minutes.
5.
Finely chop green onions and beef sausage.
6.
Roll out the dough, turn it over, roll it up, cover with plastic wrap and let it sit for 15 minutes.
7.
Roll out the dough again, turn it over, pat the edge of the bubbles, sprinkle beef intestines, chopped green onion, and roll tightly.
8.
Place the shaped dough in a 2-pound medium non-stick toast mold in the school kitchen and proof it a second time.
9.
Preheat the oven to 180 degrees in advance, and let the dough become 9 minutes full. Brush with egg wash, sprinkle chopped green onions, black sesame seeds, and squeeze tomato sauce.
10.
Place in the lower middle of the oven and bake for 35 minutes. During baking, if the surface of the toast is too darkly colored, it should be covered with tin foil in time.
11.
After baking, shake twice to exhaust the heat. Unmold immediately, place the toast on the grill, cool to warm, put it into a fresh-keeping bag, and store at room temperature.
Tips:
The roasting time and temperature are for reference only.
Unfinished toast can be stored in the refrigerator, thawed at room temperature when eating, and bake in the oven again for 10 minutes.
