I don't remember how many times I've said that I like to eat salty bread, but it shouldn't be just bread, even cakes, if there's a filling, I generally like salty-tasting seaweed bread rolls, in fact, it's a part of the rolls replaced by fermented bread.

WHAT YOU NEED

Ingredients

Soup: 15 grams of flour
65 grams of water
Dough: 195 grams of flour
Low powder 90 grams
Soup in moderation
30 grams of fine sugar
Eggs 60 grams
4 grams of dry yeast
4 grams of salt
40 grams of unsalted butter
Fillings: sweet salad dressing in moderation
Meat loose in moderation
Moderate amount of watermelon
Surface decoration: a moderate amount of whole egg juice
Onions in moderation
White sesame in moderation

How TO MADE Sea cucumber bread rolls

Steps 1 to 4

1. Mix the ingredients of the soup, heat it on a small fire, stir until the obvious pattern does not disappear, turn off the fire, cover it with a preservative film and cool it.

2. Put all the ingredients of the main dough in the container, except for the butter, put the soup in the container, start the process for 15 minutes, mix until the dough is smooth and not sticky (usually I add butter directly after 15 minutes, do not pull it out to see if it is in the expansion stage, if you have higher requirements for the organization of the dough, then you need to check if it is in the expansion stage)

3. Put all the ingredients of the main dough in the container, except for the butter, put the soup in the container, start the process for 15 minutes, mix until the dough is smooth and not sticky (usually I add butter directly after 15 minutes, do not pull it out to see if it is in the expansion stage, if you have higher requirements for the organization of the dough, then you need to check if it is in the expansion stage)

4. Add small pieces of softened butter after the first and final dough, restart the dough process for 15 minutes (general bread maker and dough process for 15 to 20 minutes)

Steps 5 to 8

5. After the second kneading process, check to see if the dough is pulled open to reveal the glove film (I didn't knead it to this extent, if I did this process, the organization would be more delicate and soft)

6. The dough is kneaded and the lid is covered and the dough is fermented to twice the size of the base (a small hole is drilled in the middle of the dough to indicate that the fermentation is complete).

7. Remove the fermented dough from the air, knead it into a dough the size of a toaster, place it in a toaster with oil paper, and ferment it again at room temperature for about 45 to 50 minutes.

8. After fermentation, brush a layer of egg juice on the surface, sprinkle white sesame and onion powder, put in a preheated oven, bake until the surface is golden yellow

Steps 9 to 12

9. Remove the baked bread germ cover (with an onion and sesame on the bottom) and apply it to the salad dressing, sprinkle the meat sauce and the sea cucumber and then gently roll.

10. Roll it tightly and gently wrap it in a few loops with a rope to shape it, but not too tightly so that the bread roll has no traces