Parsley Sausage Bread

high gluten flour:200g low gluten flour:50g egg liquid:75g milk:84g salt:2g sugar:31g yeast:3g butter:30g parsley sausage:6 egg liquid:moderate amount https://cp1.douguo.com/upload/caiku/5/5/e/yuan_55857c29af6505e15ac9924c31e7077e.jpg

Parsley Sausage Bread

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Parsley Sausage Bread

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 Steps

  1. 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

  2. Step2:Put the barrel into the bread machine and fix i

  3. Step3:Start the dough program. The program process includes kneading + fermentation. The total time is 1-40 by default

  4. Step4:Add butter softened at room temperature 20 minutes after the start of the procedur

  5. Step5:When the kneading procedure is over, it will automatically enter the fermentation stage. Just cover the bread machine

  6. Step6:Fermentation complet

  7. Step7:Take out the fermented dough, knead it and exhaus

  8. Step8:Split into

  9. Step9:Relax for 10 minutes after rounding respectivel

  10. Step10:Take a dough grow oval

  11. Step11:Put the parsley sausage in the middl

  12. Step12:Roll up the sausage with dough and squeeze the seal tightl

  13. Step13:Use clean scissors to cut the dough into even segments. Pay attention not to cut the dough at the bottom

  14. Step14:Move the dough into the baking tray, and turn the sections of each section up and down in turn

  15. Step15:How to shape other doug

  16. Step16:Put it into a warm and moist place to ferment to about twice the siz

  17. Step17:Brush a thin layer of egg liquid on the surfac

  18. Step18:Put it into the middle and lower layers of the preheated oven. 170 ℃ for about 15 minute

  19. Step19:Out of the oven to cool and then sealed for preservatio

  20. Step20:Finished product drawin

  21. Step21:Finished product drawin

  22. Step22:Finished product drawin

  23. Step23:Finished product drawin

  24. 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.

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