Toasted Sausage Bread
1.
Originally, I made cakes and breads on Christmas Day. I thought it was too tiring to make bread the next day, but it would be a pity not to make them after seeing the natural yeasts in such a good state, and I had to feed them again, so I made them. Toasted intestine bread without natural yeast can leave it alone, but you can also cook it yourself and put it in the same way: 15g high-gluten flour and 75g water, mix well, heat and stir until viscous on low heat, and cover after cooling. Time to put the lid or plastic wrap on the refrigerator one night in advance, if you’re in a hurry, it’s cool enough and you can use it after a while to ferment. The powder is extra.
2.
Start making noodles: all the ingredients are ready, the cook machine is different from the bread machine, the bread machine is to put the liquid first, the cook machine is put in the dry ingredients first, [big cook machine does not matter] Note that the yeast cannot be put together with sugar and salt In addition, dig a pit and throw in the yeast. You can throw in everything except butter. I’ll say it again. The liquid must be added slowly. Observe the condition of the dough at any time. The water absorption of each type of flour is different. So be sure to reserve the liquid and reserve the liquid. At that time, it was said to be too watery and too dry, and the brain must be flexibly formed into a dough. You can check the softness and hardness of the dough, and then continue to make the dough. Today I directly put the natural yeast in it. If not, you can leave it or you can put it. Other kinds of noodles, or old noodles will do
3.
The black ones in the picture above are vanilla shreds, which are usually sold in supermarkets. If you don’t have them, you can leave them alone. I personally feel that the taste will increase the taste a lot.
4.
Beat until the dough is smooth, which is the expansion stage, add butter and beat slowly, and beat quickly when the oil is almost absorbed.
5.
Just hit it to the complete stage. You can use scissors to cut a ball of dough down and slowly open it. This is the glove membrane hole is smooth and no jagged.
6.
Take out the dough and shape it. If there is no fermentation tank, you can turn on the fermentation function of the oven. Remember to put a bowl of warm water to ensure the humidity. I am a fermentation tank. This will save a lot of trouble. Temperature is 28 and humidity is 75%. About thirty to forty minutes about
7.
Today, this black pepper-flavored intestines was beyond my expectation. I used to put it there for a long time and I ate it lazily. I didn’t expect it to be grilled and tasted super good. I bought it in the supermarket.
8.
The length is just right, the bread is not too big
9.
Let’s make the scallion filling: 30g chopped green onion, 5g whole egg liquid, 5g olive oil,
10.
Add a little more salt and pepper
11.
Just mix it well and put it there for later use
12.
You can look at the specific situation for yourself. It is normal for your fingers to poke holes with high powder and not to retract a little.
13.
Today I divided ten doughs, rounded them, covered with plastic wrap and let them rest for about 15 minutes
14.
Take a piece of dough and roll it into a beef tongue shape, with a bubble on the edge, pat it to exhaust, remember that the length is slightly longer than the sausage.
15.
Press the sausage firmly in the center, and then round the edges with a scraper. If it feels sticky, it will be easy to get some high powder on the bottom of the board. You can also roll it into a beef tongue and move it to the baking tray. Follow the steps below. Look at it by yourself, how easy it is to make it
16.
17.
Make them one by one, put them all in, and remember to leave a place. After the fermentation is done, it will become fatter and then all stick together as soon as you bake
18.
Starting from the second shot, the fermentation box will be 35 degrees and the humidity will be 75%, about forty minutes. If you don’t see the state, use the oven fermentation function to double the size.
19.
There are two piping bags, one for salad dressing and the other for ketchup. You don’t need too much. Use scissors to cut small and small mouths. When they are big, they will be squeezed out and they will be really unsightly.
20.
Take out the fermented bread, you will find that the intestines are a little popping out, and gently push it in with your hands. Otherwise, it will be directly pushed down when it is baked. I have a few that look funny and angry. Then squeeze the ketchup
21.
Next is the salad dressing, remember to have more strength and it will look better
22.
Then you can put the chive filling just made up and use a small spoon to slowly take it on.
23.
It looks like everything is ready, actually look at this one has started to slobber
24.
The oven is preheated about 200 degrees in advance. I started to preheat it a long time ago, so that the temperature of the oven is more stable, and then bake at 190 degrees for about 15 minutes.
25.
After the toasted bread is out of the oven, take it out immediately and put it on the drying net to let it cool thoroughly. I put two in a fresh-keeping bag and throw it in the refrigerator. When eating, take it out in advance, thaw and re-bake it, it’s ok.
26.
It’s so soft to see. It’s really delicious. My friend went home and ate two of them, but I stopped them. I said you can eat them later when you go out to eat. Haha
27.
Life is not all hardships and difficulties, it has both comfort and joy; just like the seasons we experience, spring after severe winter, and sunny days after wind and snow.
Tips:
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