Cheese Sausage Alkaline Water Bun

Name: Cheese Sausage Alkaline Water Bun
Yield: 4 servings
Cuisine: Baking
Ingredients: 100 g low-gluten flour; 400 g High-gluten flour; 7.5 g Sea salt; 5 g Yeast; 30 g Butter; 240 g Ice water; 100 g Cheese; 200 g Sausage; 1000 g Water; 40 g Baking soda

Cheese Sausage Alkaline Water Bun — low-gluten flour, high-gluten flour and sea salt, baked until golden and fragrant. Perfect with tea or as a snack.

0 minNewMedium Baking Bake Savory & Fragrant

Instructions

1
Pour everything into the mixing bowl (except for the butter and salt).
2
Stir until reaching about 60% doneness, then add butter and salt.
3
Stir until it can form a membrane.
4
Take it out and let it relax for five minutes.
5
Cut into 80g portions and roll into balls for later use.
6
Roll the dough balls into thin sheets and add the filling.
7
Put it in the freezer for two hours until it hardens.
8
Soak the frozen dough in alkaline water for 30 seconds.
9
Put it in the Gaobike C95 oven, bake at 180°C for the top heat and 180°C for the bottom heat for 25 minutes, then adjust the time according to the color.