filling
sausage
finishing
1 egg yolk + 1 tsp water
dried oregano, crushed (optional)
内馅
香肠
收尾
蛋黄 1颗＋水 1小匙
干牛至叶，捏碎（可免）
Directions/做法
(i made only three 80g portions this time)
flatten a portion into a round disc
搓揉后的面团分割成团
（这次仅做了 3个 80克餐包）
取一份面团，擀成圆面片
摆上一条香肠，卷紧
封口捏紧
将剩余的面团擀成椭圆形
运用格构刀将面片切开并将其从两团拉开
将以上摆放到整形后的餐包
修编
面团发酵至双倍大
发酵后的餐包刷上蛋液
bake in centre rack of 170 degrees C preheated oven for 30 mins
or till top and bottom of bun has browned thoroughly
撒上捏碎的牛至叶
送入预热至 170摄氏度中层烤箱烤 30分钟
或至餐包上下部位均匀上色即可
太漂亮了！！手太巧了！
Hi, I have tried making this killer toast into smaller buns instead of loaf twice. I think I still need to improve my kneading skill tho.. May I know what temp and time n which rack position u would recommend for Mimi buns with fillings like sausage? TIA
Centre rack, c. 30 mins, 170 degrees C, non fan force for my buns. What do you mean by mini? The best way to check is to use a thermometer to check temp of bread since all ovens work differently. Do not bake bread exceeding 96 degrees C
Wow. Those look beautiful! Thank you for sharing.
hi, is the proofing required only after wrap the sausage?
Hi yes. This is a one proof dough. Is there any concern you may have?