Chubby and lovely alkaline water, crispy sausage with yellow mud sauce and tough bread with alkaline water are all delicious, and the key method is super simple.

Materials: high gluten flour 2 10g, low gluten flour 90g, sugar 15g, yeast 1.8g, iced milk 37.5, iced water141g;

1. Put all materials except salt into the chef's machine, stir evenly at low speed, then make thick film at high speed, add salt, stir evenly at low speed, and make film at high speed;

2. Divide into 8 small doughs, knead into a circle, cover with plastic wrap and freeze for half an hour;

3. Roll it into strips, turn it over, squeeze in yellow mustard sauce, add sausage, roll it up, close it and pinch it tightly, and freeze it in the refrigerator without plastic wrap 1 hour;

4. Soak in alkaline water (water: baking soda 1000:40) for 40 seconds, and remember to wear gloves;

5, dry, cut two deep mouths on the dough until you can see the sausage;

6. Preheat the oven for about 200 degrees 15 minutes;

7, out of the oven to cool (you can spray water immediately, the bread will be more shiny).