Materials?

400 grams of high gluten flour

80 grams of low-gluten flour

240 grams of water

65 grams of sugar

25 grams of milk powder

6 grams of dry yeast

5 grams of salt

50 grams of egg liquid

50 grams of butter

How to make hot dog sausage bread?

Put all the ingredients except butter in the chef's machine and stir well at low speed. Because different flours absorb different amounts of water, I usually put less10-20g of water when cooking, and then add the remaining water if I feel dry. If it is summer, it is best to put all the ingredients in the refrigerator overnight and then stir them to prevent the dough from getting too hot. If it is winter, the ingredients can be directly stirred. When the dough is stirred evenly and there is no dry powder, the dehumidifier is turned on to stir at high speed. Stir until the dough is slightly smooth, add butter and continue stirring. Butter can't be melted into liquid, and it is best in a slightly soft state. Stir until the glove film dough appears. The dough temperature at this time is preferably below 30 degrees.

After kneading the dough, shape it, and put it in a relatively large basin covered with plastic wrap, so that no air can pass. Put it in the oven in winter and ferment with the fermentation function of the oven. It can be fermented directly indoors in summer.

The time of dough fermentation is determined according to the external temperature, so it is impossible to specify the time. Fermentation is faster when the outside temperature is high, and slower when the outside temperature is low. Therefore, it is best for beginners to always look at the dough state. The total fermentation time is about one to two hours. How to check whether the dough is fermented well? Touch some flour on your finger and gently press it down on the dough, and a hole will appear. If the middle of the hole will be filled after your finger is pulled out, it means that the dough has not been made yet, and it still has swelling power, so it will continue to be made. If you press your finger and the whole dough collapses instantly, it means that the dough is overdone and can't be used any more.

The above picture is a good state, can you make a reference?

The air in the dough needs to be exhausted, either by hand or with an exhaust rolling pin. The cleaner it is, the better.

After the air is discharged, divide the dough into small dough of about 75g.

Then round the dough in a familiar way, cover it with plastic wrap and relax for 15 minutes.

Rub the loosened dough into a strip of about 10 cm by hand, and then gently knead it into a cow tongue with your fingers. Remember to squeeze out all the bubbles at the edge.

The finished dough is now in this state, just put in the paper tray.

Put the hot dog in the middle of the dough and press it with three fingers. Try to push the hot dog to the bottom.

Beautiful, isn't it?

Put the cooked food in the baking tray, mine is a little too close, and there can be more room between each one. Then put it in the oven, adjust the oven to the fermentation function, and then carry out secondary fermentation.

Secondary fermentation requires humidity in addition to temperature. I usually boil a bowl of hot water and put it in the oven, and use steam to increase the humidity in the oven, so that the humidity in the oven is enough.

Look, when the volume of bread is doubled to 1.5 times larger than before, it will basically be secondary.

You can prepare chives, mayonnaise, tomato sauce, and beaten egg liquid at the second serving.

The second bread is lightly brushed with a layer of egg liquid, squeezed with mayonnaise and tomato sauce, and finally sprinkled with chives (pure decoration).

Preheat the oven 180 degrees for 5 minutes, and then put the bread in the preheated oven for about 20 minutes. Observe the color of the bread in the middle of the exam. If the color is too deep, cover the top and bottom with thick tin foil. Prevent the color from being too dark.

After the exam, take it to the baking net to dissipate heat, and then put it in the bag when it is cool to hand temperature, and finish it.

The special emphasis here is the temperature during baking. The temperature of each oven is different. I have three ovens of my own, which bake hot dog bread. It is enough for me to use 170 degrees for the small oven, and 2 10 degrees for the largest one. Therefore, the temperature I give can only be used as a reference, and it should be set according to the temperature of my oven. You can find out the temper of your oven after fumbling for a few times.