How to make spring bamboo shoots, crispy sausage and salty cheese toast - Baking recipes

1
Prepare the ingredients and melt the butter.
2
Put all the dough ingredients except butter, salt and crispy sausage into the bread machine and knead the dough.
3
After kneading into a ball, add butter and continue kneading.
4
Cut the crispy sausage into small cubes.
5
Knead out the film.
6
Add crispy dough and knead evenly, then roll it into a ball for basic fermentation, 28 degrees, about 40 minutes.
7
Mix the filling ingredients evenly. Because there were no spring bamboo shoots, I used bagged bamboo shoots. I had to buy the kind without salty taste.
8
After the fermented dough is deflated and rounded, let it rest for 15 minutes. Roll it out to a length of about 35 cm, and the width should not exceed the length of the toast box.
9
Spread the filling on the upper part and cut the lower part into 8-9 strips.
10
Roll it up from top to bottom, punch down the bottom and place it in a toast box for secondary fermentation.
11
Ferment until the toast box is 9 minutes full.
12
Bake on the lower shelf of the oven at 180 degrees for 30-35 minutes. Cover with tin foil when coloring occurs.
13
Release the heat from the oven, remove from the mold and let cool.