This kind of bread is low in calories. Salted bread goes well with wurst. Mustard seeds are slightly sour and chewy. It tastes excellent with crispy bread and sauteed sausages. The method is super Aauto and faster. Dough does not need glove film. If there is no chef's machine, you can pinch thick film by hand. If you don't have mustard seeds, you can also use garlic sauce and tomato sauce ~
Preparation materials: high gluten flour 135g, whole wheat flour 45g, iced milk 126g, egg yolk 1, yeast 3g, salt 2.5g, old noodles 50g, each sausage 30g/ root *5, and mustard seed sauce.
Production steps:
1. Put all dough materials into the chef's machine 10 minute, and beat the dough expansion stage. This kind of bread doesn't need too much film, and it doesn't need glove film (you don't need the chef's machine to knead it by hand for 10 minutes, and thick film is enough).
2. The dough is fermented at room temperature (about 28℃) for about one hour. If it is winter, please put it in an oven at 30℃ for fermentation, and the dough can be fermented to the size of 1.5-2 times. Poke a hole in the dough with your finger dipped in flour without obvious retraction and collapse.
3. Gently press the air to evenly divide the dough into 5 equal parts, roll it into a circle, and relax for 15 minutes.
4. Take a dough, roll it into a rectangle, first add mustard seed sauce, press a sausage on mustard seed sauce and knead it into a spindle shape.
5, secondary fermentation, put in the oven 38 fermentation mode, put a cup of hot water in the oven to increase the humidity, wake up for about 40 minutes (when the temperature is low).
6. Sprinkle water on the surface of the fermented bread, sprinkle a thin layer of flour or cheese dry powder, and cut it obliquely for 2-3 times with a blade to expose the depth of the sausage.
7. Preheat the oven with edge cutting and wrapping, turn on and off the fire 190, put the bread in the middle of the oven, turn the fire to 190, and bake for about 25 minutes (note: each oven has a different temper, remember to observe the coloring situation halfway, and adjust the temperature in time to avoid excessive coloring or burning).