Fluffy and salty sausage buns, children's favorite, super easy and quick to make

 Sausage buns  

Dough ingredients: 200 grams of high-gluten flour, 60 grams of low-gluten flour, 3 grams of dry yeast, 18 grams of sugar, 3 grams of salt, 1 egg (about 65 grams in the shell), 120 grams of water, 20 grams of butter

Garnish and filling: appropriate amount of salad dressing, appropriate amount of tomato sauce, appropriate amount of chopped green onion, 6~8 small sausages

1. First of all, put all the dough ingredients except salt and butter into the mixing tank of the kitchen machine, and add an ice pack to the kitchen machine when the indoor temperature is high to prevent the dough temperature from rising during the kneading process

2. Knead the dough at low speed, knead the dough at medium and high speed until you can pull out a rough thick film, and then add salt and butter to continue kneading 

3. Until the dough is kneaded until it can pull out a thin and flexible film, and the edge of the film hole is smooth and non-jagged 

4. The temperature of the kneaded dough should not exceed 28 degrees, and then the dough should be sorted out, put it into the fermentation box to set the temperature of 23~28 degrees, and the humidity of 70% for basic fermentation, or fermentation with the help of room temperature, but it should be sealed to prevent air drying 

5. Ferment the dough to twice the size, dip your fingers in dry flour and poke a hole in the middle of the dough, and the hole can be slightly retracted

6. Then put the dough on the cutting board and pat it lightly to exhaust, then divide it into 6 or 8 small dough of the same size, cover it with plastic wrap and relax for 10 minutes after rounding

7. After relaxing, roll out the small dough into a cow's tongue shape, and pat it with the palm of your hand to exhaust when there are bubbles on the edge

8. Then roll up from one end of the long side and rub it long, the length of the folded can fit the prepared sausage, and try to rub it evenly 

9. Then knead the two ends together, and the closing place must be tightly pinched, otherwise it will burst after fermentation

10. Put a small sausage in the middle, I use my own sausage, or I can use other sausages I like

11. After all the dough is shaped, put it into the fermentation box at a temperature of 30~34 degrees and a humidity of 75% for final fermentation 

12. Ferment to twice the size and remove and squeeze the salad dressing and tomato sauce on the surface of the bread crust

13. Send it to the middle and lower layers of the oven preheated in advance, 200 degrees above and below the fire, bake for about 13~16 minutes, the specific baking temperature and time should be adjusted according to the actual situation of your oven, and the surface of the bread should be observed during the baking process, and the color is satisfied with a piece of tin foil in time to prevent the color from being too heavy 

14. When the last 7 minutes of baking, sprinkle with chopped green onions and continue to bake 

15. After baking, remove from the oven and put it on the drying net to cool at room temperature

16, salty, fragrant and fluffy bread is ready, there is the fresh fragrance of sausages, there is the wheat fragrance of bread, the taste is particularly rich when eaten, and the friends who like it should hurry up and make it.

Tips:

1. Due to the different brands of flour, please reserve a certain amount of liquid when adding liquid to the mixed dough materials, and observe the state of the dough before adding it as appropriate.

2. Sausages can be chosen according to their taste.

3. Pay attention to the surface color of the bread crumb when baking, and cover the tin foil in time to prevent the baking color from being too heavy.