Mini Sausage-Filled Bread
Ingredients
- 350 g Cakra Flour
- 150 g Segitiga Flour
- 125 g Granulated Sugar
- 3 Egg Yolks
- 1 Egg White
- 75 ml Liquid Milk
- 150 ml Cold Water
- 10 g Instant Yeast
- 10 g Milk Powder
- Mini sausages as needed
Additions
- 5 g Salt
- 100 g Butter
Preparation
Mix all ingredients from the first group until smooth and elastic, adding liquids gradually.
Add the second group of ingredients and mix until elastic and smooth, achieving the windowpane stage.
Let the dough rest for 1 hour until it doubles in size.
Punch down the dough, divide into 30g portions, shape into balls, and let rest for 15 minutes.
Roll out the dough into oblong shapes to fit the sausages, wrap the sausages inside, and place on a baking sheet.
Let rise for another hour, then brush with egg wash.
Bake at 200°C with top and bottom heat for 15 minutes or adjust according to your oven.
Notes
The bread remains soft even the next day and is very addictive due to its tenderness.
