280g Golden Elephant High Gluten Bread Flour

Milk powder 15g

60 grams of sugar

40 grams of egg liquid

3 grams of high-sugar tolerant yeast

85g whipped cream

Milk120g

Medium seed dough120g

20 grams of butter

3 grams of salt

Decorative materials:

A small amount of egg liquid

A small amount of chopped green onion (as long as the green onion leaves)

Proper amount of cheese

Eight hot dogs

Appropriate amount of tomato sauce

Appropriate amount of salad dressing

How to make sausage wrapped in onion cheese?

Weigh all ingredients except butter and salt in the formula and put them into a flour bucket. (Note that medium-sized dough should be shredded and put in)

Select the dough stirring function for 20 minutes, and then press OK. Dough with cream will look wet when it begins to knead. Don't worry, just rub it and absorb it.

After 20 minutes, the film is added to the formula with butter and salt. Note that the butter does not need to be melted, just cut into small pieces.

Knead the dough and butter together for about 15 minutes.

Knead the dough with butter for 20 minutes.

Oiling your hands can easily pull out the film. I pulled it a little casually in the picture.

Clean up the regiment below. Put back the lid of the flour barrel for the first fermentation.

If the room temperature is low, you can put on a coat to keep the flour barrel warm. The machine is heated by the chassis. If the ambient temperature is low, the barrel will dissipate heat, and the heating and fermentation effect is not good, but wearing a coat is different, huh? )

Ferment to twice the size and then ferment.

Take out the dough, weigh it, divide it into 8 parts, exhaust and knead it into a circle.

Let it stand for 10 minute after the exhaust gas is completely kneaded.

Take a flat one and roll it into a bull's tongue with a rolling pin, pat off the bubbles on the side and roll it up from one end.

Cover with plastic wrap and let stand for 10 minute.

Take a dough, knead it into powder by hand, knead it into strips, and then pinch the two ends together. Put a hot dog sausage in the middle.

After all shaping, cover the plastic wrap and put it in the oven, put warm water in the oven, and turn on the oven fermentation function for the second fermentation. (If there is no fermentation function, you can change it twice when the hot water is cold, and keep the oven temperature at about 35℃. )

Ferment in the oven for 40 minutes, twice the size, and the fermentation is complete.

Preheat the oven 10 minute, ignite 180 degrees, ignite 190 degrees (I am a three-energy deep vegetable, so I am not easy to color, so I raise the temperature. If the oven comes with a black baking tray, the ignition can be 160 degrees and 150 degrees. The temperature is for reference only, according to my oven temper.

It's time to preheat the oven, so you can prepare the materials for decorating bread. Onions only take the green part of onion leaves.

Brush the bread lightly with a thin layer of egg mixture, sprinkle with shredded cheese and chopped green onion, and squeeze in ketchup and salad dressing. If you don't like onions, you can leave them alone or sprinkle some corn peas sold in the supermarket. )

The oven is preheated and sent to the oven. Bake for 28 minutes and the color is satisfactory. (Temperature and time are for reference only)

Take it out of the oven.

Super soft,

Take a close-up.

The picture of sausage is on it.

skill

The method of adding dough is bread flour 150g, milk 1 10g, and yeast 2g. Send it to 3-4 times the size and you can use it. There is a China method to grow red bean bread. You can have a look. I usually make two at home when I have nothing to do, freeze them after fermentation, soften them at room temperature when I use them, take as much as I use, and put the rest back.