Exclusive Mini Ham Sausage Bread

Pour 260 grams of milk and 5 grams of yeast into the stand mixer.

Pour 400 grams of bread flour, 100 grams of low-gluten flour, one egg, 5 grams of salt, and 60 grams of sugar into the stand mixer together.

Then start the mixing program. Mix until both surfaces are smooth and elastic.

Add the butter and continue to mix for five minutes, then continue mixing until the dough can stretch into a smooth membrane.

Then knead the dough into a smooth dough and place it in a stainless steel bowl.

At a room temperature of 30°C and humidity of 75%, cover with a damp cloth and ferment for 50 minutes to make sweet dough.

Divide the dough into 60g portions, roll each into a ball, cover with a damp cloth and let relax for 20 minutes, and prepare the ham sausages.

Take a portion of dough and roll it out, put in the sausage, and roll it up.

Place into a baking pan lined with cake paper. Put into the baking pan one by one. Ferment at 30 degrees Celsius and 75% humidity for 50 minutes, then put into the oven with a bowl of boiling water at the bottom. Then brush a layer of egg wash. Sprinkle a small amount of black sesame evenly.

Place in a 42-liter Galanz oven and bake with the top heat at 200°C and the bottom heat at 180°C for 13 minutes. The temperature and time may vary depending on the brand and size of each oven.

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