Scallion and Ham Sausage Bread (7 pcs)
This recipe cannot be attributed to any particular origin, as I refined it after consulting many recipes, made on May 15! Transferred note from my Weibo for backup and sharing… Main Ingredients: 180g bread flour, 45g cake flour, 115g pure milk, 1 egg (~50g, total milk and egg should not exceed 150g; use 35g egg for dough and 15g for decoration), 20g granulated sugar, 1.5~2g table salt, 2g yeast, 20g butter. Auxiliary Ingredients: 3.5 sausages, 2 scallions, a small amount of mayonnaise, a small amount of ketchup, a small amount of vegetable oil, 2 piping bags, one 28*28cm square baking tray. Thanks to fellow chefs for your input! Some made it successfully, while others found issues with the recipe. A few mentioned the bread surface came out hard—please adjust your oven temperature accordingly or cover with foil after achieving the desired color… To avoid unnecessary trouble, carefully consider before trying this recipe! Refer to other high-success-rate recipes for safety! I don't want anyone to feel disheartened if the bread fails. Therefore, I’d like to clarify today! Thank you for your support! --20200322 This recipe is for reference only. Please choose cautiously if you intend to try it out!
Ingredients
Steps
Beat the egg, set aside 10–15g for decoration, and pour the rest into the mixing bowl. Measure all ingredients except butter as required and put them into the bowl in sequence—liquids first, followed by dry ingredients. Stir into a shaggy dough and begin kneading. Manual kneading: Knead the dough like washing clothes until it becomes elastic and forms an irregular jagged edge when stretched (thick film stage). Then incorporate room-temperature butter and continue kneading using the 'clothing wash' method or by slapping the dough down until the dough reaches the windowpane stage (approximately 20 minutes). Machine kneading: Use a stand mixer on low speed for 1 minute, then medium speed for 2 minutes. Add butter and continue kneading for about 10–15 minutes until windowpane stage is achieved. Shape the kneaded dough into a smooth ball and place it in a container. Seal with plastic wrap or a lid. Heat water in a pot until warm (~35°C), place the container into the pot to proof for about 1 hour, or until the dough doubles to 2–2.5 times in size and shows a honeycomb structure when cut. Poke with a finger—if it doesn’t stick and doesn’t retract, it’s ready.
To prevent sticking, grease the countertop and your hands. Deflate the dough by pressing and kneading it, then divide into evenly sized pieces (about 58g each), shape into balls, and cover with a lid or plastic wrap for 10 minutes. After resting, shape the balls into long ovals (similar to flatbread), slightly longer than half the length of a sausage. Place them on a baking tray lined with parchment paper and let proof for the second time, either in a bowl over warm water or in a proofing oven, for about 40 minutes, until the dough thickens and puffs up.
While proofing, prepare the fillings. Split each sausage in half to create two equal pieces. Finely chop the scallions and mix with a small amount of vegetable oil. Spoon mayonnaise and ketchup into separate piping bags without cutting the openings. Secure the tops with clips and hang aside until ready to use.
Once the second proofing is complete, brush the dough surfaces with the egg wash.
Lightly press a sausage piece into the center of each dough piece. (Ignore the dough piece sprinkled with cheese; imagine it also has sausage 🤣).
Preheat the oven at 180°C (356°F) for 5 minutes. Pipe mayonnaise and ketchup onto the dough pieces, then sprinkle with the scallion and oil mixture (oily scallions maintain better color when baked).
The dough pieces are ready with all toppings applied.
Place the baking tray into the preheated oven and bake on the middle rack at 180°C (356°F) for 18-20 minutes (or until golden; adjust temperature based on your oven).
Scallion and sausage bread is ready! Cool slightly before serving. For storage, seal and freeze any leftovers. Note: Bread may firm up over time, which is normal.
Breakfast: Scallion and sausage bread + barley millet porridge + pitaya and longan… My daughter’s breakfast on May 15, 2019!