200 grams of high-gluten flour

Refined sugar ... 20 grams

2 grams of salt, 2 grams of dry yeast.

Eggs ... 1

Water ... 90 ml.

Salad oil ... 20 ml

Small sausage, chopped green onion .........................................................................................................................................................................

strong flour

90℃ hot water .............. 24 ml.

Practice course of onion sausage bread

If you want to expose the sausages at both ends of the bread after baking and make it into the shape of a hot dog roll, you only need to expose the two ends of the ham sausage about 3 cm away from the edge of the dough when rolling the dough.

Pour hot water into high-gluten flour and mix well. Cool in the air for later use, mix the materials except oil, put them in a beautiful bread machine and knead until the surface is smooth, add a proper amount of salad oil, knead until the swelling stage, take out the film and ferment to 3.

Twice the size.

Divide the dough into 80g pieces, knead it into a circle, cover it with a layer of plastic wrap, and put it on the chopping block to relax 15min.

Roll the dough into a circle, wrap it in a sausage, cut it with a knife without deleting the bottom, turn the cut into a flower shape, and put it in a warm and humid place for secondary fermentation;

Brush the bread with egg liquid, remove the chopped green onion, put it in an oven preheated to 65438 0.80℃ and bake for 65438 0.5 minutes.