Very fluffy, rich in sesame flavor, multi-flavored, super delicious cheese mayonnaise sausage bun ~
By coffee _owip
<h2>Royalties</h2>
High gluten flour 240 g
Low gluten flour 60 g
Eggs (1 pcs) + milk 205 g
Sugar 20 g
Salt 3 g
Dry yeast 3 g
Unsalted butter 20 g
Ham sausage 6
Mozzarella cheese 60 g
Mayonnaise 60 to 80 g
<h2>Practice steps</h2>
1, mix all the materials (remove the butter) knead until smooth, add softened butter, knead until you can pull out the film state;
2, cover with plastic wrap, put in the 25 ~ 28 degree environment basic fermentation for about 1 hour, hair to 2 ~ 2.5 times (time for reference only, depending on the status);
3. Insert your fingers into the dough with bread flour, the small hole does not retract, the dough does not collapse, and the foundation fermentation is completed;
4, slightly exhaust evenly divided into 6 parts, each part is about 90 grams, roll round cover on plastic wrap for 20 minutes;
5, slightly rolled out, ham sausage in the middle of the gently pressed down, placed in the temperature of 35 ~ 38 degrees humidity of about 80% of the environment final fermentation;
6, send until the finger to lightly press the dough, will not rebound, slight tension, and finally fermentation ends; Gently brush with a layer of milk (or egg mixture), sprinkle with cheese, and squeeze the mayonnaise in a garnished bag (mayonnaise is very, very tasty when baked crispy); Place in the preheated mid-layer of the oven at 180 degrees for 20 minutes;
7, ✅ the completion ❗️ is so tempting ah ❗️ (the dark color on the side is the crispy mayonnaise like more crispy can be baked for 1, 2 minutes, really very good and delicious!)
<h2>Tips</h2>
1, when mixing dough materials must be reserved 10 ~ 20 grams of liquid 2, the temperature of each oven is not the same, the temperature and time are for reference only
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