Cooking Steps

1. 

   Step1:Prepare the required materials. Put all materials except butter into the mixing drum. It's hot in summer. The indoor temperature is high. It's recommended to use refrigerated liquid materials.

2. 

   Step2:Turn on the chef. First mix the ingredients at a low speed. Then knead at a medium speed until the dough is smooth and non sticky. The dough can pull out a thick film.

3. 

   Step3:Then add the salt free butter softened at room temperature. After adding the butter, stir it at a low speed until the dough absorbs the butter. Then stir it at a high speed until the dough is malleable and can pull out the thinner film.

4. 

   Step4:The surface of the dough is smooth and can pull out the thin film.

5. 

   Step5:Round the dough a little. Put it into a container. Cover with plastic film for the first fermentation. The fermentation temperature is 27 ℃, and the fermentation is twice as large as the original.

6. 

   Step6:When the dough is twice as large as before, take out the dough and exhaust the air. Divide into 50g small dough. Roll the dough and cover with plastic film and relax for 15 minutes.

7. 

   Step7:Relaxed dough. Exhaust shaping. Rub the dough into long strips. About 25cm. The middle is thick and the ends are thin.

8. 

   Step8:Then wrap the dough around the sausage. After shaping, put it on the baking tray neatly. Make the final fermentation. The temperature is 35 degrees. The fermentation lasts for about 40 minutes. How to judge if the dough is fermented? First, the volume of the fermented dough becomes larger. Dip a little flour with your finger and press the side of the dough gently. After pressing, it will sink. It will not rebound. It is fermented. Brush a little egg liquid on the surface after fermentation.

9. 

   Step9:Preheat the oven in advance. Heat it up and down to 190 degrees. Bake the middle and lower layers for about 15 minutes.

10. 

    Step10:The bread in baking will continue to increase. If the capacity of the home oven is small, cover the bread with tin paper after coloring to prevent it from scorching.

11. 

    Step11:Take out the bread after baking and put it on the cooling rack to cool.

12. 

    Step12:The delicious sausage bun is ready. The bread is soft and delicious. It's the best for breakfast.