The dough is made in the Chinese way, the bread is softer and has a bread flavor.Add tomato sauce and salad sauce, and your appetite will be stimulated! Try it!

WHAT YOU NEED

Ingredients

Medium: moderate
High powder 300 grams
180 grams of water
4 grams of yeast
The main ingredient: moderation
100 grams of low-fat flour
One egg.
40 grams of butter
30 grams of milk powder
50 grams of sugar
5 grams of salt
Supplements: moderate amounts
10 pieces of crispy
Salad sauce in moderation
Tomato sauce in moderation
10 pieces of crispy
Salad sauce in moderation
Tomato sauce in moderation

How TO MADE Middle and crispy sausage bags

Steps 1 to 4

1. Prepare all the materials.

2. All the ingredients are mixed into a dough without dry powder, put in a bowl, cover with a preservative film, put in the refrigerator and refrigerate overnight.

3. The fermented medium-sized dough is taken out, shredded, added to the main dough with other ingredients than butter, and mixed into a smooth dough by the CM-1500 cook machine.

4. Adding butter to the stirring to the expansion stage, the thinner glove film can be pulled out, and the dough is rounded out.

Steps 5 to 8

5. Finger-smeared flour is inserted from the middle without obvious shrinkage and collapse.

6. The fermented dough is removed from the exhaust, divided into about 50 grams and loosened for 15 minutes.

7. Take a loose dough, grow it in strips, roll it from top to bottom.

8. It is then rubbed into strips, joined in a circle, and squeezed at the interface, squeezing into a crispy intestine in the middle.

Steps 9 to 12

9. (The crispy skin is pressed into a shape that is easier to hold after the dough is well fermented)

10. Make all the dough and put it in the oven.

11. When the dough is well fermented, rub a layer of egg yolk on the surface, squeeze the salad and tomato sauce in between.

12.

Handy cooking tips

　　This portion can be used to make about 16 bowel bags.Mix the dough in 2 tablespoons, without excessive stirring, and refrigerate overnight for about 17 hours or more.The size of each dough can be adjusted according to the size of the intestine.This dough is actually 70 grams each, so each loaf is squeezed into one piece, turning into a squeezed package, to be reduced to about 50 grams one is the most suitable.The interface between the two doughs must be tightly pressed, otherwise the fermentation will separate.The time of baking is for reference only, please adjust according to the temperature performance of the oven.