Spring Bamboo Shoot and Crispy Sausage with Salty Cheese Toast

Name: Spring Bamboo Shoot and Crispy Sausage with Salty Cheese Toast
Yield: 4 servings
Cuisine: Baking
Ingredients: 300 g High-gluten flour; 40 g Granulated sugar; 9 g Milk powder; 45 g whole egg mixture; 15 g Honey; 3.5 g Dry yeast; 150 g Water; 30 g Butter; 3 g Salt; 30 g Crispy sausage; 100 g Bamboo shoot slices; 50 g High-temperature resistant cheese cubes; 3 g Salt; 15 g Salad dressing; 2g Dried basil leaves

Spring Bamboo Shoot and Crispy Sausage with Salty Cheese Toast made with high-gluten flour, granulated sugar and milk powder, baked until golden and fragrant.

0 minNewMedium Baking Bake Buttery

Instructions

1
Prepare all the ingredients and melt the butter.
2
Put all the dough ingredients except for the butter, salt, and crispy sausage into the bread machine to knead the dough.
3
After kneading into a dough, add butter and continue kneading.
4
Cut the crispy sausage into small cubes.
5
Knead until a thin film forms.
6
After adding the crispy skin, knead evenly and roll into a ball for the basic fermentation at 28°C for about 40 minutes.
7
Just mix the filling ingredients evenly. Since there is no bamboo shoot, bagged bamboo shoots are used. Make sure to buy the kind without any salty flavor.
8
After the fermented dough is degassed and rounded, let it rest for another 15 minutes, then roll it out to a length of about 35 centimeters, with the width not exceeding the length of the loaf pan.
9
Place the filling on the top half, and cut the bottom half into 8-9 strips.
10
Roll it up from top to bottom, then place the bottom down into the bread pan for the second fermentation.
11
Ferment until the toast pan is 90% full.
12
Lower rack of the oven, 180°C, bake for 30-35 minutes. Cover with aluminum foil if it browns too quickly.
13
Take it out of the oven to release the heat, then remove it from the mold to cool.