Materials:

Dough material:

Queen's high-gluten flour 160g, milk powder 15g, 90ml of water, 20g of egg liquid, 20g of fine sugar, 4g of fresh yeast, 20g of unsalted butter and 2g of salt.

Accessories: 6 black pepper crispy sausages, proper amount of whole egg liquid and a small amount of white sesame seeds.

Production steps:

1. Knead the dough, put the dough materials except butter and salt into the mixing barrel of the chef's machine, knead the dough at low speed and then turn to medium speed.

2. After the dough is kneaded to a basically smooth state, add butter and knead at low speed until the butter is kneaded out.

3. After the butter is absorbed, add salt and knead the dough at medium speed.

4. Knead the dough until it is very smooth and has good slag removal performance.

5. Roll the dough into a tray, select the temperature of the fermentation tank to be 28 degrees and the humidity to be 70%, add water to the bottom water tray for humidification, and after preheating, put the dough behind the sound box for basic fermentation to about 2 times the size.

6. Divide the loose dough into 6 equal parts, knead the dough, and cover it for about 20 minutes after exhausting.

7. Black pepper crispy sausage needs to be preheated in advance, and there is moisture to be dried.

8. Take the loose dough, roll it into an oval shape, and pat off the bubbles around it.

9. Turn the dough over and put it horizontally, press and fold it with the palm root, and finally knead the dough into a strip of about 30cm.

10, easily roll into crispy sausage with noodles and press both ends into dough.

1 1. Put the shaped dough into the baking tray with oil paper every once in a while.

12. The fermentor is preheated in advance, the temperature is 32 degrees, the humidity is 85%, and the bottom water tray is humidified with water. After preheating, the dough is put behind the sound box and fermented for the second time, and the size is about twice.

13. Take out the fermented dough, first sweep a layer of egg liquid on the surface, and then sprinkle with white sesame seeds.

14. Preheat the oven in advance 180 degrees. After preheating, put the baking tray in the middle layer, adjust the temperature to 170 degrees, and bake for 12- 15 minutes.

15. When the baking is finished, the bread will be baked immediately, taken out of the baking tray and put on the shelf to cool.

Cheese onion ham bread

Materials:

260 grams of high-gluten flour, one egg, 140 grams of milk, 3 grams of yeast, 35 grams of sugar, 2 grams of salt, 30 grams of butter, onions, salad dressing, tomato sauce and cheese, and two sausages.

Exercise:

1. Put the milk, eggs, yeast and sugar into the machine and stir at 37 degrees;

2. Pour in flour, add salt, continue stirring, and then knead the dough for 6 minutes. At this time, 70% of the film can be produced. Check it;

3. Add butter and knead for 2 minutes. At this time, the glove film can basically be produced;

4. Adjust the shape of the kneaded dough slightly, put it in a basin, cover it with plastic wrap, put it in a preheated 38-degree oven to start fermentation, and put a big bowl of hot water next to it to help fermentation;

5. Ferment for about 90 minutes. After the first fermentation, take out a little flour and poke a hole in your finger. If the dough does not shrink or collapse, it means that the fermentation is good. If it still shrinks, put it in the oven for fermentation.

6. Divide the fermented dough into 8 groups, each group is about 62g, knead the dough, and cover it with plastic wrap to continue proofing10-15min;

7. First knead the dough into an oval shape, then knead it into a cow tongue shape, not too big, probably longer than half a ham sausage;

8. Put it in the oven to continue the secondary fermentation. You also need a big bowl of hot water to ferment for about 40 minutes. The longer the dough, the thicker it is.

9. Prepare other materials during fermentation, and put ketchup and canned salad dressing in a framed bag for later use; The ham sausage is divided into two parts first, and then cut into two halves, one ***8 small pieces; Mix chopped green onion with vegetable oil, so that the baked color will look better;

10. First spread a layer of egg liquid on the dough, put a ham sausage, then squeeze salad dressing and tomato sauce, sprinkle chopped green onion, and finally sprinkle some cheese;

1 1. The oven is preheated to 170 degrees five minutes in advance and baked in the middle layer 17- 19 minutes.