'Crunchy sausage rollbread'
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Material :
200gr high protein flour
50ge low-protein flour
15gr full cream milk powder
40gr gulpas
6gr instant yeast
180ml fluid (whole egg whole, 20gr whipped powder, liquid milk up to 180ml)
30gr salted butter
3gr salt
½sdt milk paste (skip, ga got)
Sausage to taste
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Topping:
Breadcrumbs
Parsley (skip, ga got)
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How to make :
- Knead all ingredients into 1 (except salt, butter, and milk paste) while poured slowly slowly if it feels right, stop so that it does not
- Knead until Kalis, dough not stick in bowl, then input butter and salt knead continue until Kalis and elastic, sign of soft dough and can run until till transparent. Enter the milk paste, knead again until smooth
- Weigh the dough per 35gr, the long form, stretch it in the sausage after it dip in egg whites, last roll in breadcrumbs, stack on the baking sheet.
- Let stand expands 2-fold, approximately 1 hour. Ta uri parsley and cheese
- Bake at 190 ° C for 12-15minutes adjust each oven "to Mateng
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