Making Leaf Bread | The reason why we went to the bakery when we
It's a leaf bread that you always get when you go to a bakery!
6 serving
Within 999 minutes
혼밥쟁이
Ingredients
  • Strong flour
    200g
  • Sugar
    25g
  • Salt
    4g
  • Instant Dryist
    4g
  • unsalted butter
    45g
  • Milk
    50g
  • Water
    30g
  • Eggs
    1ea
  • Vienna sausage
    8ea
  • onion
    1/2ea
  • canned corn
    100g
  • mozzarella cheese
    150g
  • Mayonnaise
    2TS
  • Ketchup
    suitably
Cooking Steps
STEP 1/28
It measures the ingredients.
STEP 2/28
Microwave water + milk to make it warm (hot X), then add eggs and yeast and mix.
STEP 3/28
Put the strong flour on the mixing bowl
STEP 4/28
Add sugar and salt and mix gently.
STEP 5/28
Put the egg mixture in here and lump the dough together with a spatula.
STEP 6/28
When the dough is lumped together, add butter
Knead the butter with a spatula until it is absorbed to a certain extent.
STEP 7/28
Use a kneader to knead the rest of the dough.
STEP 8/28
If there's a dough that's stuck on the bottom of the mixing bowl, it's not done yet
STEP 9/28
It's almost done when it's all in one lump without the dough on the floor.
STEP 10/28
A good dough stretches thin enough to reflect the fingerprints on the back when stretched gently.
STEP 11/28
I'm going to roll up the dough
Put it in a bowl, cover it with plastic wrap, and make a hole.
STEP 12/28
If it's an oven with a fermentation function
Put the dough in the fermentation mode (40 degrees) with hot water and ferment it for 40 to 50 minutes.
STEP 13/28
While it's
Blanch the sausage in boiling water for 30 seconds.
If you blanch it for too long, it'll explode, so just a little bit.
STEP 14/28
Prepare ingredients for topping.
There's no cheese in the picture..crying
Chop the onions into small pieces!
STEP 15/28
Place onions and corn in a bowl and mix with 2 tablespoons of mayonnaise.
STEP 16/28
Wipe the blanched sausage with a kitchen towel so that it doesn't get wet.
STEP 17/28
It's the first fermented dough.
End the first fermentation if it is more than twice the original size.
STEP 18/28
Press the dough to remove the gas
STEP 19/28
I'm going to divide it into eight parts.
I got about 48 to 49 grams each.
STEP 20/28
Make the dough round
Cover with plastic wrap and rest for 15 minutes.
STEP 21/28
After 15 minutes of rest
I'll stretch the dough longer
STEP 22/28
Wrap the sausage tightly and pinch it to seal it.
STEP 23/28
And use scissors
Cut the bottom into 8 pieces so that it is attached, and then shape it so that it crosses each other.
STEP 24/28
Under the same conditions as the first fermentation (40 degrees)
Ferment it for 30 to 35 minutes.
STEP 25/28
After the second fermentation, the dough became plump
Put the toppings on top.
STEP 26/28
Place corn + mayo + onion -> ketchup -> cheese in order.
STEP 27/28
And in an oven that's preheated to 180 degrees
Bake it for 10 to 15 minutes and it's done!
Each house has a different oven
After about 10 minutes, check the condition and remove from the oven when the right baking color comes out!
STEP 28/28
Enjoy your meal!
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