维也纳面包卷

Do I look like a caterpilla?? ^-^

Vienna Sausage Roll
Ingredient (5 bread rolls)

• 200gm bread flour
• 4gm instant yeast
• 10gm sugar
• 3gm salt
• 10gm milk powder
• 30gm parmesan cheese
• 128gm warm water
• 10gm unsalted butter
• 5 vienna sausages (I use 'Tatsumoto" Extra Lean Pork Sausage)
  
• milk for glazing

Method (hand knead)

1. Combine bread flour, yeast, sugar, salt, milk powder and parmesan cheese in a mixing bowl. Mix evenly and make a well in the centre. Pour in water and mix into a rough dough.
2. Hand knead for 5mins. Add in softened butter and knead for another 5mins until a smooth and elastic dough is formed. Cover and proof for 45mins until double in bulk.
3. Punch down dough and knead lightly to remove excess gas. Divide dough into 5 equal portion (approx. 80gm). Roll dough into rounds and rest for 15mins.
4. Roll out each dough into a square, equal length of sausage. Cut into 6 stripes leaving 1 cm uncut at one edge (refer to pics above). Place a sausage at the end and roll up. Seal the ends tightly. Proof for another 40 mins.
5. Glaze with milk and bake in preheated oven at 180 deg cel for 20mins or until golden brown.