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My version of cooking.
Ingredients for Sausage rolls
- Flour - 450 ml
- Milk - 150 ml
- Vegetable oil - 1 tbsp
- Yeast - 5 g
- Chicken egg - 1 piece
- Sugar - 1 tsp.
- Salt - 1/2 tsp.
- Sausage - 12 PCs
Step by step instruction of cooking Sausage rolls
Prepare dough sponge method: dissolve yeast in warm milk (2st. L.), add the sugar, 1tbsp. L. flour and mix well, cover with a towel and leave in a warm place until the formation of the foam cap (20-30min).
Knead the dough: flour mixed with salt, pour in the yeast mixture, warm milk, vegetable oil.. egg. Knead the dough (10-15 minutes). The dough should be elastic and easy to come unstuck from hands. The kneaded dough cover with a towel and set in a warm place for 2-2,5 hours before the increase in test volume in 1,5-2 times, every hour obmena it.
Roll out the dough to a thickness of 0.5 cm, cut into long strips.
Boil sausages until soft.
The sausage is placed on the test strip and spiral wrap.
On a baking tray lined with baking paper or greased with vegetable oil, spread our billet and leave it in a warm place for proofing for 20-30 minutes.
Bake at a temperature of 200-220g 20-25 minutes. After baking, coat the surface with melted butter or milk (for gloss and tenderness). Cover with a towel and let rest for 10 minutes.