Cheese and mustard sausage bread debut

Dough: 125g bread flour, 80g water, 1.5g salt, 5g granulated sugar, 4g fresh yeast, 2.5g butter. Filling and topping: 1 piece of hand-torn garlic sausage, appropriate amount of cheese powder, appropriate amount of mustard sauce.

Pour the flour, water, and granulated sugar into a large bowl.

After kneading without dry flour, place it in the refrigerator to chill overnight.

Take out, add salt and butter, and knead evenly.

Then add the yeast and knead until evenly mixed.

Put it into the bread machine and start the mixing program for 30 minutes.

The dough can stretch into a flexible membrane.

Roll into a ball and place it in a large bowl to rest and ferment.

The dough has doubled in size and fermentation is complete.

Gently pat the dough to release the air, divide it into 4 portions, shape into balls, and let them rest for 15 minutes.

Cut the sausage into two sections, then cut each section lengthwise in half, set aside.

Take a piece of dough and roll it into a tongue-shaped piece, slightly longer than a sausage.

Put an appropriate amount of mustard in the middle.

Put the sausage on.

Then pinch it closed.

Flip it over and place it with the seam facing down.

Sprinkle a layer of cheese powder on the surface after spraying with water, place it in a baking tray, and finally ferment for 30 minutes.

After it has been brewed, use a sharp blade to make a cut, making sure to pierce the surface and see the sausage.

Spray water on the surface, place it in a preheated oven, bake on the middle level with upper heat at 230℃ and lower heat at 200℃ for about 18 minutes.

Take it out of the oven and move it onto a wire rack to cool.