Ingredients: (6 quantities) 120g high flour, 30g low flour, 5g sugar (optional) 96g water, 4g fresh yeast (or 1.5g dry yeast), 2g salt, 5g butter
Within Subsidence: 6 sausages, appropriate amount of mustard seed sauce
Surface decoration: appropriate amount of cheese powder, appropriate amount of chopped parsley
Steps:
1 All ingredients are used by hand (you can also Put it into a chef's machine) and knead it into a smooth dough, and knead until it is about 90% gluten-free. No need for gloves.
2. Roll into a round shape, put it into a fermentation box or oven, and seal it for about 50 minutes at a temperature of 30 degrees. Use your fingers to Stick flour to poke holes without collapsing or shrinking
3 Divide the dough into 6 equal portions, roll into balls, cover with plastic wrap and let rest for 20 minutes
4 Take one piece of dough and roll it out, tap out the air bubbles. Turn over and roll it into a ox tongue shape about the same length as the sausage
5 Use a rolling pin to lightly press a groove in the middle, and apply mustard seed sauce. You can also use salad dressing, ketchup, garlic sauce, etc. . Place the sausage on top of the mustard seed sauce, lift the dough on both sides, pinch the bottom tightly, and round both ends.
Spray water on the surface and apply cheese powder (no amount can be ignored). Gently tap off the excess cheese powder and place it on the baking sheet
6 Use a bag-cutting knife to make two diagonal cuts on the surface, and also make one cut for the sausage. Cut them together to prevent the sausage from bursting during baking
7 Put it in a fermentation box or oven at a temperature of 35 degrees and a humidity of 75%. Use fresh yeast dough to ferment for about 20 minutes, and use dry yeast dough to ferment. It will take about 25 to 30 minutes, and the volume will increase slightly
8Put it into the middle layer of the preheated oven, bake at 230 degrees and 200 degrees for 15 to 18 minutes. Cover with tin foil when the color is satisfied. Take out of the oven and sprinkle with chopped parsley (not to be ignored), let cool and store in a sealed container