Black pepper cheese sausage breakfast bag
| ----- --------- | Dough ingredients |
| High-gluten flour 180g | Salt 2 grams |
| Fine sugar 20 grams | Yeast 2 grams |
| Eggs 1 | Milk 100ml |
| Butter 15 grams | ----- -------- |
| Stuffing | ----- ---------- |
| Black pepper crispy sausage 6 roots | ----- -------- |
| Surface decoration | ---- -------- |
| Salad Dressing Appropriate amount | Tomato salsa Appropriate amount |
| chopped parsley Appropriate amount | ---- -------- |
Step 1
First let's make the dough. Place all dough ingredients into the kneading bowl. It is important to note here that the salt and sugar do not come into direct contact with the yeast. All liquid materials need to be refrigerated. The room temperature in my house is 30 degrees, and I even put an ice pack on it to knead the dough. ❗Beginners are advised to reserve 10-15 grams of milk and decide whether to add it based on the water absorption of the dough.
Step 2
Knead the dough with a mixer at medium speed for about 10-15 minutes until the glove film appears.
Step 3
Smooth and place into an oiled container, cover with plastic wrap, and ferment until doubled in size.
Step 4
The room temperature was 30 degrees, and I fermented it for about an hour. Dip the fermented dough into flour with your fingers and poke a hole until it does not shrink back or shrinks back slowly.
Step 5
Divide into ten equal parts, deflate and roll into balls, cover with plastic wrap and let rest for fifteen minutes.
Step 6
Take a piece of relaxed dough and roll it into a shape of beef tongue.
Step 7
Turn it over, place it horizontally, thin the bottom edge, and roll it up from top to bottom.
Step 8
Roll into approximately 15 cm long.
Step 9
Pinch the two ends into a group, spray water on the surface, dip it in cheese powder, and place it in a paper holder. Cover with plastic wrap and ferment until doubled in size. When fermentation is almost complete, preheat the oven to 200 degrees and 180 degrees for 15 minutes.
Step 10
Put the salad dressing and tomato sauce into piping bags separately and set aside.
Step 11
The room temperature was 30 degrees, and I fermented it for about 50 minutes. Place black pepper crispy sausage in the middle of the fermented dough. The taste of the crispy sausage can be adjusted according to your own preferences.
Step 12
Pour over the salad dressing and tomato sauce, and garnish with some parsley. Place in the middle and lower racks of the oven and bake for about 15 minutes. The baking time can be adjusted flexibly according to your oven conditions.
Step 13
Take it out of the oven and let it cool before eating.
Step 14
The dough rises nicely.
Step 15
The dough texture is soft and delicate.
Step 16
The black pepper crispy sausage is also juicy.
Step 17
I ate one and a half in one go. Friends who like it can try making it!
Step 18
Remember to keep it sealed if you can’t finish it. Recipe for cooking black pepper cheese sausage breakfast buns
