Cheese sausage buns

Ingredients:

500g flour, 50g sugar, 8g salt, 25g milk powder, 350g milk, 55g eggs, 40g butter, 15g yeast , some cheese powder, some salad dressing

Steps:

1. Add all ingredients except butter, salt and fresh yeast to the chef and stir until the film is evenly thick, then add butter and salt, and finally add fresh yeast and stir until a uniform film is formed.

2. Basic fermentation at 28℃ for 50 minutes.

3. Turn the dough upside down, divide it evenly into 12 small doughs, and rest at room temperature for 15 minutes.

4. Roll the small dough into a shape of beef tongue, and the width should be narrower than that of sausage. Turn over, add sausage, roll up and pinch to seal. Wet kitchen paper, roll the wet kitchen paper on the surface of the bread, and then roll it in cheese powder.

5. The temperature is 35°C and the humidity is 75, and the second time is 35-40 minutes. Take out the cut bag and squeeze a little salad dressing on the cut.

6. Preheat the oven to 180 degrees Celsius and 200 degrees Celsius, bake for 14 minutes, and steam for 5 seconds if possible.