Sausage Bread - A Favorite for Many, the Top Choice for Bread-making (Super Detailed Kneading and Shaping Process)
Sausage bread, I think, is probably the most loved bread by everyone from kids to adults. Every time I ask what bread to make, everyone unanimously demands 'sausage bread'. Alright, how can you guys be so devoted!! So for those who want to try making bread, I highly recommend starting with this one. It's simple and comes with a great sense of achievement! It gets snatched up the moment it comes out of the oven~
Ingredients
Steps
Step Diagram: Kneading - Dividing and Relaxing - Shaping - Proofing - Decorating - Baking
A. Kneading: 1. Measure water, eggs, and sugar, and place them in a bowl. Use speed 2 to mix until the sugar dissolves. (Use cold water in summer and warm water in winter.)
2. Measure bread flour and yeast, mix them together, and add to the mixture from step 1. Continue mixing at speed 2.
3. Observe the dough. Take a small portion and stretch it slowly to form a thin film (it may be slightly rough and not smooth at the edges when torn). Add ingredient group 3.
4. Add ingredient group 3 and mix until smooth and elastic thin film forms. You've already succeeded by more than half, keep it up!
The edges are smooth when torn.
B. Dividing and Relaxing: 1. Spread a small amount of oil on the table, tuck the dough into a ball, shape into a long strip, and divide into 60g pieces. Round them into balls and let them relax at room temperature for 40 minutes (25-30°C), make sure they are not exposed to air.
1. After relaxing, take a dough ball and lightly flatten it on an oiled surface with your palm.
2. Flip the flattened dough over, with the smooth side facing down (this will ensure the bread looks nice after baking). Then use your fingers to gently press outward from the bottom edge of the dough (as shown in the image).
3. Roll the dough from the top down and seal the seam tightly at the bottom.
4. Roll the center of the dough thinner, and then the two ends even thinner. Fold it into a U-shape. (Alternatively, divide the dough into two 30g pieces and roll each end thin and then join them back together.)
As shown, refer to the length of the paper tray.
5. If using bread paper cups, place the proofing dough into the cups. Press the sausage firmly into the center—don't forget!
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6. Place the bread into the oven and add a bowl of hot water (in winter). During summer, you can mist the surface of the dough slightly with a spray bottle. Close the oven door, let it proof for about 60 minutes in summer and 90 minutes in winter until it doubles in size. (Proofing requires a sealed environment; use a microwave, foam box, or oven with a temperature below 40°C.)
7. About 10 minutes before proofing is complete, remove the dough and preheat the oven. Decorate the bread—it looks super cute, doesn't it? (Preheat the oven to 200°C top heat, 160°C bottom heat.)
8. Gently brush the egg wash evenly over the bread. Be gentle—it’s as delicate as tofu at this stage!
9. Put some mayonnaise into a piping bag, cut a small opening, and zigzag it across the proofed sausage bread evenly. (Mayonnaise can be substituted with salad dressing found in supermarkets. Homemade mayonnaise can be more complex—I'll write the recipe in another post since this one is already super long and you may not want to continue reading.)
Here's the mayonnaise.
10. Sprinkle sweet corn and chopped green onions on top. Bake at 200°C top heat and 160°C bottom heat for about 12 minutes. Baking time may vary depending on the oven; bake until golden brown.
11. Once golden brown, take the bread out of the oven. Be sure to give the tray a little knock from about 10cm above the table—just don't send the bread flying!
So touching—look at the freshly baked sausage bread! Let's take some beautiful photos of them first (made other designs too, which I'll explain in detail next time).
Crispy Skin Sausage Bread
Bread Slice