All-purpose dough ~ one bread unlocks 4 flavors, it's so delicious!

Cooking Instructions

1. Make the Polish seed first, stir all the materials of the Polish seed evenly, cover it with plastic wrap and ferment twice as big, and it will be done in a honeycomb state!

   

2. The picture and text have a specific dosage, and then make 3 kinds of sauce into a piping bag, and put it in the refrigeration for later use

   

3. Fermented Polish species, pure milk (10 grams reserved for novices, depending on the situation, the water absorption of each brand is different) caster sugar, eggs, high-sugar resistant yeast, put it in the kitchen machine bucket, whip the dough and a smooth coarse film appears, then add softened butter and salt, the dough wraps the butter and then stirs out the glove film, the temperature is high in summer, the temperature of the dough is controlled, the liquid things are put to refrigerate, the kitchen bucket is best also frozen, if there is an ice pack, it is most convenient, if the dough temperature is too high, the dough is frozen in the refrigerator for 30 minutes and then whipped, The beaten dough is twice as large as the reunion fermentation, take out and press the exhaust, divide it into 16 equal parts, about 42 grams or so, and cover it with plastic wrap and relax for 10 minutes!

   

4. Take one of the loose dough, reunite it again, put it in the baking tray, pineapple bun part, puff pastry divided into 4 parts, cover it with plastic wrap and press it open, put it on the dough, tidy it up, brush a layer of egg wash and then draw out the pattern, don't draw too deep, put it all in place, prepare for secondary fermentation, ferment 1.5 times larger, you can use the oven fermentation function 35 degrees for 30 minutes!

   

5. After fermented bread, brush the sausage bun part with a layer of egg liquid, cut a knife in the middle, press the hot dog hard, squeeze on the tomato sauce, salad dressing, chopped green onion (the green onion can be sprayed with oil, not easy to bake), 4 dough squeezed with coconut sauce, 4 dough squeezed with Mexican chive sauce, and then sent to the preheated oven!

   

6. Reference temperature: Bake at 170 degrees for 20 minutes

   

7. In the last 5 minutes, adjust to the middle layer and bake and color! After the coloring is satisfied, you can cover the tin foil

   

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10. If there is still residual temperature, it will be sealed and stored in a bag, and it will become hard when it is air-dried, and it will be soft the next day!