Scallion and Sausage Bread Recipe

High gluten flour ...............200g

Fine sugar...20g

Salt, Dry yeast ............... 2g each

Eggs ......1

Water... ......90 ml

Salad oil...20 ml

Small sausages, chopped scallions... ...... each in moderation

High-gluten flour .........20g

90℃ hot water ......... 24ml

Scallion and sausage bread recipe tutorial

If you want the bread to bake with Both ends of the sausage are exposed to make a look like a hot dog roll, just roll the sheet with the ends of the ham hock exposed about 3cm from the edge of the sheet.

Pour hot water into the flour and stir well. Add the oil and knead in a bread machine until smooth, add some salad oil and knead until it reaches the extended stage, then let it rise until it is 3 times bigger than the original size.

Make sure the dough is not too heavy.

Divide the dough into 80g pieces, cover with plastic wrap, and let rise on a cutting board for 15 minutes.

Roll the dough into a long circle, cut a sausage into the circle with a knife without removing the bottom, and turn the cut into a flower shape. Place in a warm, moist place for a second fermentation:

Brush the top of the bread with egg wash, remove the chopped scallions and place in a preheated oven at 1 80 ° C. Bake for 15 minutes.