Salted Egg Yolk Sausage Bread First Release

Dough: 135g high-gluten flour, 55g milk, 15g sugar, 27g egg, 5g fresh yeast, 1g salt, 15g butter. Filling: 2 salted egg yolk sausages, appropriate amount of mustard.

Pour the flour, beaten eggs, white 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 2 equal parts, shape into balls, and let rest for about 20 minutes.

Roll it into a circle.

Place the egg yolk cured sausage with the egg yolk side down on the dough sheet, and squeeze mustard on top.

Then pinch the edges of the dough toward the center.

Place it in the baking pan with the seam side down and let it proof for about an hour.

Make a cross cut on the surface, deep enough to see the filling, then brush the surface with egg wash.

Place in the preheated oven, middle rack, with both top and bottom heat at 180°C, and bake for about 15 minutes.

When the surface is golden, take it out and place it on a cooling rack to cool.