Chinese Food
Sausage Bread with onion and cheese
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I'm tired of sweet bread. Let's try this salty one. It's really delicious to fly. It's been made for several days in a row^_ ^It's specially recorded and used by my family. Very important tips must be read carefully - 1. I use Queen's Japanese toast powder. This powder has the same water absorption as the golden elephant, but compared with the golden elephant, it is very delicious. If you use ordinary high gluten powder, milk should be reserved for 15 to 20 grams. 2. I used olive oil for health. If you use butter, please use post oil method.
Cooking ingredients
Cooking Steps
Step1:First put milk, egg, olive oil liquid material into the bread machine barre
Step2:Then add high powder, medium powder Sugar and salt are placed on two opposite corners respectively. In the middle of the flour pile, dig a small pit and put it into high sugar resistant dry yeast, and then bury the small pit with powder. Start a kneading program for 20 minute
Step3:Choose another kneading program in 20 minutes. Take out my secret weapon and start cutting the dough. Until the end of the program. The toaster will stop when it is kneaded. When it stops, cut two knives quickly. Be careful not to cut the mixing leaves.
Step4:End of kneading. Check the dough to make a film. This state is enough to make bread
Step5:Round doug
Step6:Put the dough round again in the toaster and ferment it to twice the size. To prevent water loss, cover a piece of kitchen paper with wet water but no water dripping. Then cover the bread machine. There is no exact time for fermentation. It depends on the temperature We must learn to see the state of dough. It's 31 degrees in Guangzhou today. It's fermented for about an hou
Step7:We must not copy the fermentation time of others, because the temperature is different in different places. Dry the flour with your fingers and insert it into the dough. The dough does not shrink or collapse. Fermentation is complete
Step8:The fermented dough is divided into 10 parts. Each part is about 73g. Take a piece and roll it into a tongue shap
Step9:Turn sideways. Roll up from one end to the othe
Step10:Roll into a cylinde
Step11:Put it in the oval coated paper holder. If you don't have a tray, you can make a long roll and put it in a baking pan to make a pail ba
Step12:It's all done. I used some round coated paper holders
Step13:Put the bread in the oven without electricity. Put a bowl of hot water under it to keep the humidity. Start the second fermentation Generally about 45 minute
Step14:Scallion leaves cut into scallion flowers. Intestines cut into grain
Step15:Salad dressing and tomato sauc
Step16:After fermentation to twice the size, take out and brush the egg liquid. Preheat the oven at 180 degree
Step17:Put on the cheese slices (I use a lot of cheese^_ ^
Step18:Squeeze in ketchup and salad dressing (more salad dressing is OK
Step19:Add chives and sausag
Step20:Put it in the preheated oven and bake it for 20 minutes at 180 degrees. The surface will be colored
Step21:It's out I'll bake it twice just fine. Keep the leftover bread in the refrigerator to prevent over fermentatio
Step22:Not one of my favorite bread^
Cooking tips:There are skills in making delicious dishes.
