Salami Sweet and Spicy Bread Roll Debut

Dough: 225g bread flour, 18g granulated sugar, 3g salt, 23g whole egg, 120g milk, 7g fresh yeast, 23g unsalted butter.

Put all the dough ingredients into a large bowl except for the butter, salt, and yeast.

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, place it in a large bowl, and cover with plastic wrap for the initial fermentation.

Ferment until the dough's volume doubles to 2.5 times.

Take out the dough, press out the air, divide it into 2 equal parts, roll them into balls, and let rest for 15-20 minutes.

Roll into square-shaped dough sheets.

Filling: an appropriate amount of rice seasoning sauce, 36 slices of salami

Evenly spread the mixed rice sauce over the dough sheet, leaving about 1 centimeter at the bottom edge.

Then add the salami.

Roll up the dough and pinch the seam tightly.

Cut the dough into three equal parts.

Place the cut side up into the baking mold, cover with plastic wrap, and let it ferment again.

The volume increases by 1.5 to 2 times, fermentation is complete, and brush the surface with egg wash.

Place in a preheated oven, middle rack, bake with top and bottom heat at 180°C for 15-20 minutes.

Golden on the surface, fresh out of the oven.

Demold immediately and place on a cooling rack to cool.