Intestinal onion bread

Yesterday, the son of the bakery in a fancy sausage bread, a little will 8 dollars, I thought the 8 dollars I have enough pot roast, and go home immediately hands-on production, but also taste than expected stick, onion and salad dressing by heating the oven particularly strong distinctive flavor, is a highly recommended bread.

Intestinal onion bread

Material: high-gluten flour 200g caster sugar 30 grams, 2 grams of salt, eggs, (leave a little brush the surface), milk powder, 10 grams, the hair dry yeast 2 grams water 120 grams, butter 20 grams.

Surface decoration: sausage, salad dressing, onion.

Practices:

1, in addition to all the village outside the material of butter rubbed to a smooth mixture, then add softened butter and knead to expansion stage (more can be softened by hand to smooth the film, not too thin).

2, close to the circle on the fermented bread twice as big.

3, remove the dough after fermentation a good exhaust, divided into eight uniform size, rounded loose after 15 minutes.

4, the relaxation after the roll the dough into an oval shape, turn it over, press a thin bottom.

5, roll up the dough from top to bottom, those of the seams. Rub the noodles long, length about twice the sausage more, those of the interface was "0" type, the sausage in the middle.

6, will make the bread came in pan on middle oven, lower the hot water came alive again in a pan full bloom for final fermentation.

7, when the fermentation to 2 times removed, brush the surface of the egg in the bread, squeeze onto salad dressing and sprinkle with chopped scallions at the end.

8, into the preheated oven 175 ℃, middle, 15 minutes.

Tips:
1 egg at the beginning of dough do not disposable when finished, leaving a little bit last brush surface of bread.
2, each oven temperature are different, appropriate adjustments.
3, when to pay attention in the baking of bread observation, coupled with color in the upper layer after baking tray or foil stamped to prevent the color is too deep.