Sausage Rolls 香肠卷

Bread Story Part 2 – Sausage Rolls
Once you get a hand on making of basic bread dough right, you can create different types of bread from it. As mentioned in my bread story part 1, you can make sausage rolls from the sweet buns dough I featured in previous post.

@16/04/2010



SAUSAGE ROLLS INGREDIENTS: 1 quantity sweet buns dough (Click on link for ingredients and method) FILLING: Chicken sausages/cocktail sausages (smaller sausage rolls) GLAZING: 1 egg lightly beaten Some melted butter METHOD: Start with sweet buns dough recipe till the 2nd proofing stage Divide the dough into 20 equal portions and form into rounds and rest for 10 minutes. Shape each round into a roll about 18 cm long. (if cocktail sausages being used, make shorter roll) For each sausage take one portion of dough and roll around the sausage to show both ends. Ready for 2nd proofing Arrange sausage rolls on a greased baking tray or lining with baking paper. Align sausage rolls with few cm apart to avoid rolls sticking to each other when the dough doubles in bulk. Glaze each sausage roll with beaten egg, cover the sausage rolls with damp cloth to prove till double in bulk. (place in warm place to expedite the proofing process) Baked in a pre-heated oven at 200 degree Celsius or till golden brown, about 15-20 minutes. 香肠卷 材料： 1数量甜面包面团（点击活结链接甜面包制作） 鸡肉香肠/鸡尾酒香肠（小香肠卷） 上光 1个鸡蛋打散 牛油 作法： 甜面包面团配方开始，直到第二次发面的阶段开始。 把面团划分为20等份，形成圆形，休面10分钟。 杆平面团卷起成约18厘米长的圆柱形。 （如果用鸡尾酒香肠时，要卷短一点） 将面团卷在香肠上露出两端部分。 将香肠卷排在烤盘上，避免香肠卷面团发面黏在一起，排放要分开一点。 将每个香肠卷扫上蛋液，盖上湿布让它发大一倍。（放在温暖的地方加快发面） 把烤箱预先加热200度摄氏烤约15-20分钟或至金黄色。 取出扫上牛油冷却。