Black Whole Wheat Cantonese Sausage Bread Roll Debut

Ingredients: 110g bread flour, 25g whole wheat flour, 6g fresh yeast, 15g granulated sugar, 1g salt, 50g milk, 17g water, 25g egg, 20g unsalted butter, 4 Cantonese sausages (steamed and chopped).

Pour flour, beaten eggs, white sugar, milk, and water into a large bowl.

Knead into a uniform dough and place it in the refrigerator to chill overnight.

Take it out, add butter and salt, and knead until well combined.

Then add the yeast and knead until evenly mixed.

Put it in the bread machine and stir for 30 minutes.

The dough can stretch into a thin film.

Roll into a ball, place in a large bowl, cover with plastic wrap, and let it ferment.

Let the dough rise until it is 2-3 times larger.

Take out the dough, divide it into 4 equal parts, roll into balls, and let rest for about 20 minutes.

Roll it into an oval shape.

Evenly spread a layer of chopped sausage on top.

Roll it from top to bottom into a bun shape and place it in the baking tray, then let it proof for about an hour.

Brush a layer of egg wash on the well-proved bread rolls.

Place in the preheated oven, middle rack, with both top and bottom heat at 175°C, and bake for about 15 minutes.

Take it out and place it on a drying rack to cool.