How to make sausage bread, how to make sausage bread how to make sausage bread

Prepare the required ingredients

2.Add milk to the bread maker.

3.Add granulated sugar.

4.Add high-sugar resistant yeast and gluten flour.

5.Finally, add 2 grams of table salt.

6.Turn on the bread maker kneading program and knead the dough for 20 minutes.

7.Add the softened butter and knead for another 15 minutes.

8.Remove the dough and you can pull out a thick glove film.

9.The dough rises in a bread machine to double its size.

10.Take out the dough, pat it on a cutting board to vent, divide into six portions, about 64 grams each, knead round, cover with plastic wrap and let stand for 10 minutes.

11.Take out one serving, roll out the dough into a fatter sheet, fold the sides to the middle, and then turn over and shape slightly.

12.Stack in a baking tray and let the oven ferment until it becomes visibly fat.

13.Cut the beef sausage into two pieces, put it in the middle of the dough, press it down, and brush the dough with the whole egg wash.

14.The bread is squeezed with salad dressing and tomato sauce.

15.Preheat the oven to 170 degrees, top and bottom heat, middle and bottom, bake for 26 minutes, and cover with tin foil in time when the color is enough. Korqin Thuringian flavored beef sausage, enjoy a happy baking time.

1. Let's make vanilla oil first, I just bought a small bottle of compound vanilla, which is mixed with a variety of vanillas, including basil, French incense, oregano, pizza grass and many other kinds, which is perfect for making this vanilla oil. In a small bowl, put the compound herbs in it, and then pour in the camellia oil, olive oil is also fine. Stir well and let it stand for two days before use.

This can be made more, and it is always kept in the refrigerator, and it is also excellent for making bread.

2. Put the dough ingredients into the bread machine, knead a dough program, this focaccia does not need to be kneaded to a fully expanded state, and the kneaded dough is covered with plastic wrap and fermented to twice the size.

3. Fry the sausages over low heat. Prepare the toppings in the dough. Fried diced sausages, chopped onions, fresh corn. After adding the ingredients, the focaccia tastes very rich, and the more you eat, the more you want to eat it.

4. Put a little butter in the wok, put the chopped onion in it and stir-fry it to dry the water.

Stir-fry the chopped onion, diced sausages and fresh corn kernels, and knead them together with the fermented dough without kneading it for too long.

Put a little butter in a wok, add the chopped onion and stir-fry until the water is dry.

Stir-fry the chopped onion, diced sausages and fresh corn kernels, and knead them together with the fermented dough without kneading it for too long.

Teach you how to make sausage hot dog bread.

How to make sausage bread, everyone has to buy bread with sausages in the cake shop, this kind of bread is the bread that children love to eat, but they don't know how to do it, so how should the sausage bread be made? I have compiled an article on how to make sausage bread for you, and you are welcome to refer to it.

A list of ingredients

180 grams of high-gluten wheat flour.

Low-gluten wheat flour 20 grams.

Water 70 grams.

Salt 2 grams. 30 grams of sugar.

Dry yeast 3 grams.

30 grams of butter.

Whipping cream 30 grams.

Egg mixture: 30 grams.

Salad dressing 60 grams.

Tomato sauce 60 grams.

Cheese grated to taste.

Sausages to taste. Steps:

Step 1: Mix all the ingredients in the bread part except the butter.

Step 2: Knead until the skin is smooth and add butter.

Step 3: Rub the glove film.

Step 4: Cover the bag film and ferment for 40min.

Step 5: Divide the dough into 25g small dough and roll it round.

Step 6: Cover the fresh-keeping bag and relax for 15min.

Step 7: Roll out the dough into a long tongue shape.

Step 8: Roll up horizontally.

Step 9: Take out two of the rolled dough, knead the two ends respectively, and put them into the mold.

Step 10: Proofing for about 40min.

Step 11: Place the sausage between two dough doughs. The sausage is placed on the bread by pressing it a little harder, keeping the sausage in the middle after baking.

Step 12: Brush with egg wash.

Step 13: Sprinkle with chopped mozzarella cheese.

Step 14: Squeeze on the salad dressing box with tomato sauce.

Step 150° Bake for about 16min. The baking temperature and time are adjusted according to the specific baking situation.

Step 16: Sprinkle with shallots to garnish.

Step 17, finished product.

Ingredients

High powder 280g

40g of sugar

Unsalted butter 30g

Yeast 3g, egg liquid, 40g

Salt 2g, milk powder 30g

Water 110g

Cooked white sesame seeds to taste.

Method steps

Knead the dough in a bread maker: Weigh the ingredients except the butter and place them in the bread bucket, start the bread maker and knead the dough for 15 minutes.

After the first kneading stage, add the softened butter and continue kneading for 20 minutes.

After 20 minutes, see that the dough has been rolled into a thin film, and knead the dough. Now the weather is just put in the bread bucket to ferment, send it to twice the original size, and it's OK.

The frozen hot dog sausage bought for the sausage needs to be thawed in advance and wiped dry the water stains on the sausage with kitchen paper.

Take out the dough, divide it into 8 equal portions, vent and knead well.

Roll the dough into small strips and finish 8 pieces in turn.

Start with the first small strip and roll it into long thin strips, which are about 4 times as long as a sausage.

Take a sausage, press one end of the noodles on the top of the sausage, wrap it around the sausage, pinch the end at the bottom, and finish in turn.

Line a baking tray with oiled paper, put the finished bread sausage on a baking sheet, and let it rise.

After 40 minutes, the bread is larger than the original, preheat the oven, brush the surface of the bread with egg wash, and sprinkle some cooked white sesame seeds.

Bake in the middle of the oven at 180 degrees for 20 minutes. This method of sausage bread is also very quick for novices to get started.

1. Dough: 300g flour, 7g yeast, 10g salt, 30g sugar, 1 egg, 65g water, 45g unsalted butter.

2. Mix the dough, wrap it in plastic wrap and ferment it on the heat for the first time until the dough expands to twice its original size.

3. Divide the dough into several equal parts, let it stand for 10 minutes, and prepare a few sausages.

4. Roll out the divided dough into slices with a bright rolling pin, put sausages on it, and roll it up.

5. Cut a total of 4 knives, do not disconnect, and divide into 5 pieces.

6. The 5th lobe crosses into the middle of the sock valve.

7. Arrange and shape, with the sausage cross-section facing up.

8. Then carry out secondary fermentation, 30-60 minutes.

9. Egg yolk, chopped green onion, olive oil, black pepper, salt to taste, mix into a paste.

10. After the fermentation is completed, brush with the egg yolk liquid and sprinkle with some sesame seeds.

11. Bake in a preheated oven for 15 minutes.

Sausage bread.

Ingredients: 140 grams of high-gluten flour.

12 sausages.

Excipient yeast (dry).

2 grams of eggs. 20 g of seasoning.

1 gram of table salt. 75 grams of water.

20 grams of caster sugar.

6 grams of milk powder. 15 grams of butter.

Salad dressing to taste.

Preparation of sausage bread.

1.Mix together the high-gluten flour, water, dry yeast, caster sugar, salt, milk powder, and egg mixture, knead with the bread machine kneading function for 20 minutes, and then add butter and knead for 20 minutes.

2.At this time, the dough can basically be pulled out of the film, and the dough is rounded and put into a basin, covered with plastic wrap and left in a warm place to rise until it is twice the size (I use a bread machine to ferment).

3.Take out the dough and flatten it, divide the deflated dough into 12 parts, about 21 grams each, roll round, intermediate fermentation, room temperature for 10 minutes.

4.Roll out the dough with a fermented dough in the middle and thin it on the sides.

5.Roll into long strips, continue to roll into 15 cm long strips, wrap around the sausage twice, and press the bottom tightly.

6.Place the baking tray in the oven at 40 degrees Celsius, put a cup of hot water in the oven, and let it ferment for about 45 minutes until it is twice as large.

7.Take out the baking sheet, brush with the whole egg wash, squeeze the salad dressing, preheat the oven to 180 degrees, place the baking tray in the middle of the oven and bake for 15 minutes.

Yeast (medium type): 150 grams of ordinary high-gluten flour, 12 grams of sugar, 3 grams of dry yeast, 120 grams of warm water. Main dough: 150 grams of plain cake flour, 48 grams of sugar, 1 2 tsp salt, 39 grams of refrigerated milk, 45 grams of refrigerated eggs, 30 grams of olive oil.

Filling: 1 sausage, 4 slices of cheddar cheese Bread Maker: Pak Cui PE8500

Preparation of sausage cheese bread.

1. Yeast: Dissolve the yeast in warm water, pour in all other ingredients for making yeast, and stir well with chopsticks.

2. Cover the surface with a layer of wet gauze and put it in a warm place indoors to ferment sausage cheese bread Step 1-2

3. Find another large container, mix the flour, sugar and salt in the main dough ingredients, pour in the milk that has just been taken out of the refrigerator, and beat in the eggs.

4. Scrape the dough evenly to prepare sausages, cheese bread, steps 3-4

5. Cover the lid and let it stand for 30 minutes, this is the instant noodle method, and it is said that the film can also be produced in a very poor bread maker with this method.

6. Ferment the yeast until the local sausage cheese bread is slightly collapsed Step 5-6

7. The inside of the yeast is honeycomb, so it can be used.

8. Put the yeast and the main dough together in the bread machine, select the dough mixing program for 8 minutes, sausage cheese bread steps 7-8

9. After 8 minutes of mixing, add olive oil or softened butter, and then turn on the mixing program for 15 minutes, that is, 23 minutes before and after.

10. After the dough is finished, pull the dough apart and see, you can already pull out a large piece of film, and the hole is smooth, which means that the dough has completed the sausage cheese bread steps 9-10

11. Put it in the bread machine, cover it with wet gauze, and then cover it and ferment it to 2 times the original size, you can use the fermentation program or ferment it at room temperature.

12. Take out the fermented dough and vent it, divide it into 8 small portions, slightly round it, cover it with plastic wrap and relax for 10 minutes, sausage, cheese bread, steps 11-12

13. After the dough is relaxed, roll it out into a rectangle.

14. Put three slices of cut sausage on the rectangular dough sheet, with a finger-wide gap between each slice, and the two ends are empty.

15. Roll up the sausage inward, fold it in half at both ends, pinch the bottom tightly, put it in a baking tray and ferment it in the oven until it is twice the original size.

16. After fermentation, brush the whole egg liquid on the surface of the bread crust, spread half a slice of cheese, and put a piece of sausage on top of the cheese.

17. Preheat the oven to 180 degrees, heat up and down, and the middle and lower layers for more than 20 minutes until the surface is golden brown.

Ingredients: 200 grams of high-gluten flour.

Yeast 4 grams.

1 egg yolk.

Salt tangerine base 3 grams.

Milk powder 10 grams.

30 grams of butter.

25 grams of caster sugar.

110 grams of lukewarm water.

6 sausages.

Chopped green onion to taste.

Salad to taste.

Tomato sauce to taste.

Preparation of sausage bread.

Prepare your ingredients. <>

Pour gluten flour and milk powder into the bread bucket, then salt, sugar, yeast, pour into all corners, and then pour in the egg yolk.

Then pour in warm water while stirring with chopsticks.

Turn on kneading mode and knead for 15 minutes.

When pulled apart to present this rough jagged shape.

Pour in the butter and continue kneading.

Roll it until you can pull out a thin layer of glove film.

Cover with plastic wrap and let rise until twice the size.

Use your fingers to pestle a hole and ferment without retracting.

Transfer the leavened dough to a cutting board, press it slightly with your hands to exhaust, and divide into 6 equal parts.

Round and grind the divided dough into a round circle.

Then roll it out into the shape of a cow's tongue.

Roll out the dough in turn, place it in a baking dish, cover it with plastic wrap, and put it in a warm place to rise until it doubles in size.

After fermentation, put a sausage in the middle of each place.

Then squeeze on the tomato paste.

Squeeze in the salad dressing.

Sprinkle with chopped green onions at the end.

Put it in a preheated oven and bake it at 180°C for about 15 minutes.