Chinese Food
Chinese milk Sausage Bread (manual method)
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The Chinese method can be made in several days without any trouble. Moreover, the film can be produced quickly. The bread is soft.
Cooking ingredients
Cooking Steps
Step1:Mix material a well without dry powder. Refrigerate for 17-24 hours to ferment. Don't forget to cover the surface with plastic wrap.
Step2:Mix the refrigerated material with material B, except butter and sausage, and knead them into a ball until the thick film comes out and butter is added, and continue to knead till the extended class. The film can be pulled out. Fermentation is twice as big.
Step3:Divide 50g into 10 parts. Cover with plastic wrap and wake up for 15 minutes. Rub the dough into long strips and roll them on the sausage. Then ferment for 40 minutes and twice the size.
Step4:After fermentation, you can brush the egg liquid or the melted butter. If you don't sprinkle sesame seeds, you can do it at will. Put into the preheated 160 degree oven. Middle layer. Heat up and down for 11-13 minutes. Look at it for the last two minutes. Don't paint too deep.
Cooking tips:The last Fermentation - put a plate of hot water in the bottom of the oven. Put a layer on the shaped bread. It will be ready in 45 minutes. There are skills in making delicious dishes.
