woven sausage bun (1 proofing) 香肠排包 (一次发酵）

ingredients 

killer toast dough 1 portion

7 sausages

finishing
egg wash
chopped spring onion

食材

夺命软吐司 1份

香肠 7条

收尾
蛋液
剁碎青葱

Directions/做法:

roll out kneaded dough into a W20 x L35cm sheet and place it onto baking sheet
(KNOCK ON BOARD: PLACE ON BAKING SHEET BEFORE PROCEEDING)
和面后，将面团擀成宽 20x 长 35厘米面片，摆放到烤盘上
（敲黑板：摆！到！烤！盘！上！～～）

slice dough into 13 equal strips
leave the left side uncut
面片均匀切成 13条

start weaving by pulling strips 1, 3, 5, 7, 9, 11 and 13 to the left
开始编织：将面条 1、3、5、7、9、11 和 13 往左翻

place in sausage and press down slightly
摆放一条香肠、轻轻压下

pull strips back to cover sausage
面条往回翻

pull strips 2, 4, 6, 8, 10 and 12 to the left
将面条 2、4、6、8、10 和 12往左翻

place in sausage and press down slightly
摆放一条香肠、轻轻压下

once again, pull strips back to cover sausage
面条再次往回翻

repeat above steps till weaving is completed. trim right side of dough
allow dough to rise
重复以上步骤至到编制完毕。面片右侧修边
发面

brush proofed dough with egg wash
发酵后的面团刷上一层蛋液

then top with chopped spring onion
bake in centre rack of 175 degrees C preheated oven for 15 mins
(top with grated parmesan cheese before baking if desired)
撒上剁碎青葱
送入预热至 175摄氏度中层烤箱烤 15分钟即可
（依个人喜好，可在面团送入烤箱前在面团顶部撒上芝士粉）

Personal notes/温馨小贴士:

– size of dough sheet will be dependent on the size of your sausage
面片大小取决于自家香肠的长短

– i bought the kind of sausage that comes in a can, so all of them are quite bent. i will suggest buying packet sausages so they are straight and easier to “laminate”
我买了瓶装香肠，所以每条都听不起劲儿～弯弯哒。建议亲们买真空包装的香肠。那种香肠比较植、编制后比较美