Cantonese Duck Fat and Sausage Bread Roll Debut

Ingredients: 150g high-gluten flour, 1 egg yolk, 20g white sugar, 1/4 teaspoon salt, 6g fresh yeast, 80g fresh milk, 15g butter, 4 Cantonese-style waxed sausages with duck fat (steamed).

Pour the cake flour, egg yolks, granulated sugar, and milk 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 into an oval shape,

Roll up along the long side,

Roll into long strips.

Wrap the rolled-out long strips around the sausage, pinching the joints tightly. Place them on a baking tray, cover with plastic wrap, and let them undergo the final fermentation in a warm and humid place for about 50 minutes.

Let the dough rise until it has increased to 1.5-2 times its original size, brush the surface with egg wash, and place it in the middle rack of a preheated oven. Bake at 180°C with both top and bottom heat for 15-20 minutes.

After coming out of the oven, immediately transfer to a cooling rack to cool.