How to make sausage bread

As long as you live, you have to eat. And if you want to live longer, you have to eat better. In order to eat better, you first have to change your bad habit of eating takeout. From now on, it’s best to cook your own meals every day. If you don’t know how, I will teach you how to make sausage bread now.

1. Soak the yeast and milk 5-6 minutes in advance, and then use the post-oil method to knead the dough until the expansion stage

2.1 After fermentation, deflate the dough and divide it into balls of about 45g each. Relax for 2-3 minutes in the middle.

3.2 Perform basic fermentation until the dough doubles in size (dip a little high flour on your index finger and insert it in the center of the dough. If the hole in the dough does not shrink, it means the fermentation is complete)

4. After the relaxation is completed, take a dough and roll it up and down with a rolling pin, then roll up the dough, seal it with your hands, and finally roll the dough into twice the length of a sausage, and continue to relax for 5 minutes.

5. Prepare the sausages, take a piece of dough, wrap the dough around the sausage, leaving a little space at both ends. After the dough is wrapped, press the two ends tightly on the outermost circle of dough, and place it on the baking tray with the seam facing down for the second rise.

6. The temperature of the second fermentation is 35-38 degrees and the humidity is 80%. Ferment until the dough is twice as large. After fermentation is completed, brush the surface of the dough with egg liquid (ingredients other than the amount) and sprinkle a little white sesame seeds. The oven temperature is 180 degrees, upper and lower fire, the baking tray is placed in the middle layer, and the time is about 15 minutes.

It is not difficult to make sausage bread. What is difficult is whether you have persistence. In fact, as long as you can thoroughly understand the methods and steps mentioned above, and persist, the "results" will appear immediately.