Chinese milk sausage bread

　　The medium method can be made without any hassle, and the film comes out quickly, and the bread is soft.

WHAT YOU NEED

Ingredients

High starch flour (A) 145 grams
140 grams of pure milk
5 ml of dry yeast
White sugar 15 grams
High starch flour B145 grams
70 grams of pure milk
20 g of white sugar
2 grams of salt
25 grams of butter
10 pieces of sausage

How TO MADE Chinese milk sausage bread

Steps 1 to 4

1. Mix the material A without dry powder, refrigerate for 17 hours, ferment for 24 hours, don't forget to cover the surface with a preservative film.

2. The chilled material is mixed with the B material, except for the butter and the sausage, until the thick film is added to the butter and continues to be rubbed to the expansion stage, allowing the thin film to be pulled out.

3. Fermented twice.

4. 50 g divided into 10 parts, covered with a preservative film, stirred for 15 minutes, rubbed the dough to grow on the sausage, then fermented for 40 minutes twice the size.

5. When the fermentation is complete, the egg juice or the butter can be brushed, and the sesame can be sprinkled freely.

6. Preheat in the 160° oven, medium layer, up and down, 11-13 minutes.

7. Watch the last two minutes so that the color is not too dark.

8.

Handy cooking tips

　　The last fermentation: put a plate of hot water at the bottom of the oven, and put a layer of shaped bread on top.It's been 45 minutes and I'm fine.