I'm not going to admit that my procrastination is coming back...I'm not going to say I've been working on it for over a week, but I've only just started writing the recipe...Whoa, whoa..Damn the procrastination..The bread is delicious, and because of this shape, it's a lot of fun to tear it up. Ingredients: main dough: 200g high-fat flour, 50g low-fat flour, 75g egg juice, 84g milk, 2g salt, 31g fine sugar, 3g yeast, 30g butter.

WHAT YOU NEED

Ingredients

200 grams of high-quality flour
50 grams of low-fat flour
75 grams of eggs
84 grams of milk
2 grams of salt
31 grams of fine sugar
3 grams of yeast
30 grams of butter
6 pieces of sausage
A moderate amount of egg juice

How TO MADE Oatmeal bread

Steps 1 to 4

1. Add the ingredients needed for the main dough, except for the butter, to the bread barrel, with the liquid underneath, the powder on top, and the salt, sugar, and yeast separated open;

2. Secure the container in the bucket

3. Start the raw dough kneading process, the process process includes kneading + fermentation, the total time is default 1:40

4. Add room-temperature softened butter 20 minutes after starting the process

Steps 5 to 8

5. At the end of the kneading process, the dough automatically enters the fermentation stage and the bread machine lid is covered.

6. Fermentation is complete.

7. Remove the fermented dough and mix it evenly.

8. Divided into six parts

Steps 9 to 12

9. Relax for 10 minutes after rolling.

10. Take a dough and grow an oval.

11. Put the sausage in the middle.

12. Roll the sausage with the dough and squeeze the lid.

Steps 13 to 16

13. Use clean scissors to cut the finished dough into small, even pieces, taking care not to cut the dough at the bottom.

14. Move the dough into the baking tray and turn the cross-section of each small section up and down in turn.

15. The pattern shapes the other dough.

16. Fermented to about twice the size in a warm, humid place

Steps 17 to 20

17. Brush a thin layer of egg juice on the surface

18. Put in a preheated oven at 170 degrees for about 15 minutes.

19. After drying, seal and store.

20. Map of the finished product

Steps 21 to 24

21. Map of the finished product

22. Map of the finished product

23. Map of the finished product

24. Map of the finished product

Handy cooking tips

　　1. some low-strength flour is added to the recipe, this is because this bread does not need such a high strength, so it is artificially added low-strength flour to reduce the strength of the dough; in general, small breads that we usually eat can be processed in this way; 2. about the shape, it looks like it is quite complex, but when you actually operate it, you can find that it is actually quite simple, much simpler than it looks;