Sausage & Onion Bread | 肉腸洋蔥芝士脆脆包


For meat and cheese lovers! My mom loves this!
很像意大利的香草包,外脆內軟!


Sausage and Onion Bread DIY recipe 肉腸洋蔥芝士脆脆包 自家烘焙食譜


Ingredients | 材料 :
  • Yield: 12 numbers | 12 件

(A)
250g  Bread flour | 高根麵粉
  20g  Sugar | 糖
    4g  Salt | 鹽
    6g  Yeast | 酵母 (依士)
110g  Warm water | 暖水
  50g  Milk | 鮮奶 (室溫)
handful shredded cheese for bread top | 芝士碎放包面用

(B)
  20g  Unsalted butter | 無鹽牛油 (室溫,後下)

(C) Stuffing | 餡料 :
2~3 pcs Sausage, sliced | 香腸,切片
2 slices Cheese, any kind hard cheese | 芝士兩片
1/2 pcs Onion, chopped | 洋蔥,切碎


Steps | 做法 :

Sausage and Onion Bread DIY recipe 肉腸洋蔥芝士脆脆包 自家烘焙食譜


  1. 基本麵糰搓揉及第一次發酵方法,參照基本麵糰製作
  2. 將發酵完成的麵糰分成4個等份,鬆弛10分鐘。
  3. 擀開麵糰成長方形,反轉麵糰,把餡料放在麵糰上,對摺,封口,切成3個三角形,共12個。
  4. 放在已塗油的焗盤,焗盤中放入一杯熱水,蓋上保鮮紙(或大膠袋內)放溫暖地方,作最後發酵約30分鐘至1倍大。
  5. 包面放芝士碎,放入已預熱至210°C的焗爐內,烘焗約15分鐘取出。

  1. Basic dough kneading and first fermentation, refer Making Basic Dough.
  2. Divide the fermented dough into 4 portions, let rest for 10 minutes.
  3. Roll out the dough into rectangular shape. Put stuffing on the dough, fold half and seal the edge. Cut into 3 triangles. Do the rest and make a total of 12.
  4. Place on baking tray with baking parchment, put also a glass of hot water on the tray, cover it with plastic wrap (or a large plastic bag), for final fermentation in room temperature around 30°C until double its size, about 30 minutes.
  5. Sprinkle shredded cheese on bread top and bake in 210°C preheated oven for about 15 minutes. Remove from oven.

Tips / 心得 :
  • 增加食味可以加些半硬芝士混合一起焗。
  • Can mix semi hard cheese to add flavor.

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