Chinese Food
Parsley Sausage Bread
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I won't admit it. My procrastination is coming back... I can't say. I've done it for more than a week. But I haven't started to write recipes until now... Ah ah.. Damn procrastination.. Bread is delicious. And because of this shape, it's also fun to tear it to eat. Materials - Main dough - high gluten flour 200g, low gluten flour 50g, egg liquid 75g, milk 84g, salt 2G, sugar 31G, yeast 3G, butter 30g, auxiliary materials - parsley sausage 6 surface decoration - egg liquid right amount-
Cooking ingredients
Cooking Steps
Step1:Add the materials needed for the main dough except butter into the bread bucket. Put the liquid in the bottom and the powder in the top. Separate the salt, sugar and yeas
Step2:Put the barrel into the bread machine and fix i
Step3:Start the dough program. The program process includes kneading + fermentation. The total time is 1-40 by default
Step4:Add butter softened at room temperature 20 minutes after the start of the procedur
Step5:When the kneading procedure is over, it will automatically enter the fermentation stage. Just cover the bread machine
Step6:Fermentation complet
Step7:Take out the fermented dough, knead it and exhaus
Step8:Split into
Step9:Relax for 10 minutes after rounding respectivel
Step10:Take a dough grow oval
Step11:Put the parsley sausage in the middl
Step12:Roll up the sausage with dough and squeeze the seal tightl
Step13:Use clean scissors to cut the dough into even segments. Pay attention not to cut the dough at the bottom
Step14:Move the dough into the baking tray, and turn the sections of each section up and down in turn
Step15:How to shape other doug
Step16:Put it into a warm and moist place to ferment to about twice the siz
Step17:Brush a thin layer of egg liquid on the surfac
Step18:Put it into the middle and lower layers of the preheated oven. 170 ℃ for about 15 minute
Step19:Out of the oven to cool and then sealed for preservatio
Step20:Finished product drawin
Step21:Finished product drawin
Step22:Finished product drawin
Step23:Finished product drawin
Step24:Finished product drawin
Cooking tips:1. Some low gluten flour is mixed in the formula. This is because this bread does not need so high gluten. Therefore, it is artificially mixed with low flour to reduce the gluten of the dough. Generally, the small bread we usually eat can be processed in this way; 2. As for the shape, it seems to be quite complicated. But it can be found that it's actually quite simple after practical operation. It's much simpler than it seems; it's delicious to cook skill.
