No Knead Sausage and Spring Onion Bread Roll | 免揉葱香火腿肠面包

This bread is inspired by a very popular Chinese street food – scallion pancake and no knead bread. The method is very simple, it only takes two minutes to mix all the dough ingredients together and overnight fermentation gives this bread a very soft, airy and moist texture. In the filling, the Franks sausages’ rich smoky flavour perfectly matches the spring onions, and a pinch of black pepper gives it a good punch. No one can resist this delicious bread. 这款面包卷是受到中式街头小吃-葱油饼和西式的免揉面包的启发而研发出来的。制作过程非常简单，我们只需要用两分钟把所有面团食材混合均匀；隔夜发酵法使这款面包口感非常的柔软，蓬松和湿润。在馅料方面，葱的清香完美地衬托出火腿肠特有的烟熏风味，最后的一撮黑胡椒粒起到画龙点睛的作用。这款面包备受家人和朋友的喜欢，相信你也会喜欢的。 YouTube detailed video link    • No Knead Sausage and Spring Onion Bread Ro...   Facebook video link https://fb.watch/2dMc0H_VFT/ English recipe copy link   / 215900770003339   Chinese recipe copy link   / 215902936669789   Ingredients for 9 bread rolls: Bread dough: 250g plain flour, 160ml milk (room temperature), 1 egg, 3g dry yeast, 10g sugar, 3g salt, 20g butter, 30g milk powder Fillings: 3 Frank sausages, 2-3 spring onions, 15g vegetable oil, 1 pinch of pepper, 1 pinch of salt Egg brush: 1 egg, 1 tbsp water Sprinkle: 1-2 pinch of cheese Methods: 1. Microwave butter to melt (wait for butter to cool down to room temperature). Combine all the wet ingredients with dry yeast, then add in all dry ingredients. Stir by a spatula until it becomes a well combined sticky dough (approx. 2 minutes). 2. Wrap dough with cling wrap and set in a warm place let dough rise to double in size. Then transfer the dough to the fridge and let it rest overnight (max. 3 days). 3. Take the dough out of the fridge and set aside until the dough reaches room temperature. The dough smalls little bit sour, it will be gone after we bake it. 4. Meanwhile cut sausages and spring onions to desired small pieces, then mix chopped spring onions with salt and half of the oil. 5. Transfer dough to a cooking bench, use a rolling pin to press out the air and roll the dough to a rectangle shape. Spread oil on top of the dough and avoid the top edge. Then equally spread sausages and spring onion on the dough (also avoid top). Roll the dough to a long cylinder shape then cut into 9 equal sections. 6. Transfer the rolls to a greased baking tin and let the rolls rise inside the oven (don’t turn on the oven) with a bowl of boiled water until they sized in double (boiled water will create a moist baking environment, which will make your bread very soft and moist). 7. Mix all the egg brush ingredients and brush on the top of each roll, sprinkle with 1-2 pinch of shredded cheese. 8. Preheat oven top & bottom 160°c, bake at oven lower level for 24-25 minutes or until top of the rolls become golden brown. Take the rolls out of the oven, and slightly brush butter on top (optional). 食材(可做9个面包卷)： 面团: 250g 普通面粉, 160ml 室温牛奶, 1个鸡蛋, 3g 干酵母, 10g 糖, 3g 盐, 20g 黄油, 30g 奶粉 馅料: 3根火腿肠, 2-3根葱, 15g植物油, 1小撮胡椒粉, 1小撮盐 面包刷面：1个鸡蛋，1大勺水 面包撒面：1-2小撮奶酪 制作方法： 1. 将黄油微波加热至融化（等黄油温度降低至室温才能用），混和面团中所有湿性材料，然后加入所有干性材料。将所有材料搅拌均匀成为一个非常湿润粘手的面团。 2. 将面团用保鲜膜盖好，放置温暧处发酵至两倍大；然后转入冰箱让面团在冰箱中继续发酵一个晚上（面团最长可以在冰箱中存储3天）。 3. 将面团取出，回温至室温。面团闻起来会有些发酸，经过烤制后酸味会彻底消失的。 4. 现在可以准备馅料了。火腿肠和葱切小块，将盐和一半的油加入葱中拌匀。 5. 将回温的面团放到厨房桌面上整形。用擀面杖将面团轻轻排气，然后整成一片长方型的面皮。将另一半的油均匀涂到面团表面，避免面片顶部封口处。然后撒上馅料，将面片卷成长条，并切成9个小卷。 6. 将面包卷放入刷好油的烤盘，将烤盘和一盆开水一起放入烤箱中进行二次发酵，至面包卷发至两倍大（热水可以在烤箱里创造一个非常湿润的环境，在下一步的烤制过程中保持面包的湿度）。 7. 混合面包刷面的蛋和水，均匀刷在面部表面，然后撒上1至2小撮奶酪。 8. 烤箱预热160°c，中下层烤24至25分钟。取出刷上少许黄油（可省略）。 #2Pandas