Chinese Food
Steamed bun with sausage
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Bread with sausages. Best for breakfast.
Cooking ingredients
Cooking Steps
Step1:High gluten flour, low gluten flour, sugar, salt, yeast, egg liquid and water are mixed and kneaded into dough, and then the softened butter is added and kneaded till the dough is completely expande
Step2:Put the dough cover on a soft place and ferment at 28
Step3:Dough fermented to twice the siz
Step4:Take it out and put it on the silicone pa
Step5:Press to ven
Step6:Divided into four parts by scrape
Step7:Knead and relax for 15 minute
Step8:Take a loose doug
Step9:Roll it into a rectangle. The length of the long side is the same as that of the sausage
Step10:Put on the sausag
Step11:Roll up. Bottom edge thinnin
Step12:Roll up. Close up and squeeze tightl
Step13:Use the scraper to cut the dough 12 equal parts on average. Do not cut off the edge. We must praise the scraper of blue ribbon workshop. We have used countless brands. This is the best one. The hardness is moderate. The edge is smooth and sharp. I can't help it
Step14:Cut dough into baking pa
Step15:Open each petal from the top left to righ
Step16:Well shaped loo
Step17:Set the oven to 38C. Put a bowl of hot water in the oven. Put the bread germ in it for secondary fermentation
Step18:Ferment to 1.5 times the siz
Step19:Brush egg yolk on the surfac
Step20:Squeeze on the tomato sauce. Sprinkle the sauce with frankincens
Step21:Put it in the 160 degree oven for 18 minute
Step22:Finished produc
Step23:Finished produc
Cooking tips:I use the blue ribbon workshop golden non stick baking tray. The anti stick effect is very good. If there is no anti stick baking tray at home, you should spread a layer of oil paper or oilcloth on the baking tray and put it on to cook delicious dishes.
