The horn sandwich bread does this, it is soft and sweet, and it is not hard for two days, and the child loves to eat it

The horn sandwich bread I share with you today is filled with small grilled sausages, which children love to eat very much, and it is also very soft, even if it is put for two days, it will not be hard!

 Horn sandwich bun  

Dough ingredients: 220 grams of high-gluten flour, 30 grams of low-gluten flour, 170 grams of milk, 3 grams of dry yeast, 4 grams of salt, 15~20 grams of sugar, 15 grams of butter

Sandwich ingredients: 9 small grilled sausages

1. Put all the dough ingredients except the butter into the mixer of the cooking machine

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

3. Knead the dough until you can pull out a thin and flexible film

4. Put the dough in the fermentation box and set the temperature at 23~28 degrees and the humidity at 70% for basic fermentation

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. Put the dough on the cutting board to exhaust, then divide it into 9 small dough of the same size, roll it round first, then roll it into the shape of a carrot, cover it with plastic wrap and relax for 15 minutes

7. After the relaxation is over, roll out the dough into thin sheets that are wide at the top and narrow at the bottom

8. Put a small grilled sausage or bean paste and other fillings in the wide section

9. Then roll naturally from the wide end downwards, do not roll too loose or too tight, it will affect the final fermentation state of the dough

10. Put the dough into the baking tray after shaping it in turn, and pay attention to leave a certain gap between each two bread embryos

11. Put it into the fermentation box, set the temperature at 30 degrees and the humidity at 75% for final fermentation

12. Ferment the raw bread embryo to 2 times the size, brush a little water on the raw embryo, sprinkle with raw sesame seeds, and you can also brush a layer of egg liquid on the raw bread embryo, I just didn't brush it when there were no eggs at home

13. Send it to the middle and lower layers of the oven preheated in advance, up and down the fire at 200 degrees, bake for about 13 minutes, the specific baking temperature and time should be adjusted according to the actual situation of your own oven, pay attention to the surface of the bread during the baking process, and cover a piece of tin foil in time to prevent the color from baking too much

14. After baking, remove it from the oven and put it on the drying net to cool at room temperature, you can brush a layer of butter on the surface of the bread, which helps to maintain the softness of the bread

15, this small bread uses high temperature for a short time to bake quickly, can maintain the softness of the bread, the bread is particularly soft and delicious, the method is also very simple, there are no additives to make at home, hurry up and make it for your family.

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. When the indoor temperature is high, the dough should be refrigerated and relaxed.

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.

4. Sealed and stored after cooling out of the furnace.