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Yield
5 Bread Rolls
Catégories
Bread
Time
45 minutes
Level
Medium
– 250g Bread flour – 5g Dry yeast – 3g Salt – 15g Sugar – 68g Fresh cream (35℃) – 35g Chopped onion – 1g Dry parsley – 100g(90g~110g) Water (35℃) – Sausage – Melted butter – Shred Cheese – Dry parsley
1. Put strong flour in a bowl, make 3 grooves, put dry yeast, salt, and sugar in each groove, coat with flour, and mix thoroughly.
2. Add fresh cream and mix lightly, then add chopped onion and parsley and mix. 3. Pour water little by little and knead until smooth.
4. After covering, make about 5 holes and ferment in a warm place for 1 hour. 5. When it swells to twice the size, remove the gas, divide into 12 equal parts, cover with cling film, and rest at room temperature for 15 minutes.
6. Roll out the dough and wrap it around the sausage, then put it on the oven pan.
7. Cover with wrap and ferment in a warm place for 30 minutes. 8. Sprinkle melted butter, shredded cheese and parsley on the top of the bread and bake in an oven preheated to 200 degrees for 15 minutes.