How to make black whole wheat Cantonese sausage rolls

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  1

  Ingredients: 110g high-gluten flour, 25g black whole wheat flour, 6g fresh yeast, 15g white sugar, 1g salt, 50g milk, 17g water, 25 eggs grams, 20 grams of unsalted butter, 4 pieces of Cantonese sausage (steamed and chopped).

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  2

  Pour flour, egg liquid, sugar, milk and water into a large bowl.

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  3

  Knead into a uniform dough and place it in the refrigerator overnight.

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  4

  Take it out, add butter and salt and knead evenly.

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  5

  Add yeast again and knead evenly.

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  6

  Put it into the bread machine and mix for 30 minutes.

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  7

  The dough can pull out the film.

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  8

  Roll into a round shape, place in a large bowl, cover with plastic wrap, and ferment.

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  9

  The dough will rise to 2-3 times in size.

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  10

  Take out the exhaust, divide it into 4 equal parts, roll it into a round shape, and let it rest for about 20 minutes.

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  11

  Roll into an oval shape.

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  12

  Spread a layer of chopped sausage evenly on top.

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  13

  Roll the dough into a roll from top to bottom, place it in a baking pan, and let it rise for about an hour.

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  14

  Brush a layer of egg wash on the proofed bread rolls.

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  15

  Place in the preheated oven, middle layer, heat up and down to 175 degrees, and bake for about 15 minutes.

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  16

  Take out and place on a drying rack to cool.

Tips

1. The amount of water needs to be adjusted according to the amount of water absorbed by the flour.
2. The baking time and firepower need to be adjusted according to the actual situation.