Spring Bamboo Shoots, Crispy Intestine, Salted Cheese and Toast
Step 1 . Prepare all the materials and melt the butter.
Step 2 . Put all the dough ingredients, except butter, salt, and crispy sausage, into the bread machine to knead the dough.
Step 3 . After kneading into a ball, add butter and continue kneading.
Step 4 . Cut crispy sausage into small diced pieces.
Step 5 . Rub out the thin film.
Step 6 . Add crispy skin and knead well before rounding for basic fermentation, 28 degrees Celsius, about 40 minutes.
Step 7 . Mix the filling materials evenly. Because there are no spring bamboo shoots, we are using bagged bamboo shoots, so we need to buy those without salty taste.
Step 8 . After fermenting the dough, let it vent and round, then let it relax for another 15 minutes. Roll it out, measuring about 35 centimeters in length and not exceeding the length of the toast box.
Step 9 . Spread the filling on the top half and cut the bottom half into 8-9 pieces.
Step 10 . Roll it up from top to bottom, rinse it down and place it in a toast box for secondary fermentation.
Step 11 . Fermented until the toast box is 9 minutes full.
Step 12 . Lower layer of oven, 180 degrees, bake for 30-35 minutes. Coloring and timely stamping with tin foil.
Step 13 . Shake out hot gas from the furnace, demould and cool down.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
