How to make Cantonese duck sausage rolls - Western food

1
Ingredients: 150 grams of high-gluten flour, 1 egg yolk, 20 grams of white sugar, 1/4 tsp of salt, 6 grams of fresh yeast, 80 grams of fresh milk, 15 grams of butter, Cantonese style duck sausage (steamed) 4 pieces.
2
Pour the flour, egg yolks, sugar and milk into a large bowl.
3
Knead into a uniform dough and place it in the refrigerator overnight.
4
Take it out, add butter and salt and knead evenly.
5
Add yeast again and knead evenly.
6
Put it into the bread machine and mix for 30 minutes.
7
The dough can pull out the film.
8
Roll into a round shape, place in a large bowl, cover with plastic wrap, and ferment.
9
The dough will rise to 2-3 times in size.
10
Take out the exhaust, divide it into 4 equal parts, roll it into a round shape, and let it rest for about 20 minutes.
11
Roll into oval shape,
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Roll up along the long side,
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Shape into long strips.
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Wrap the long strip around the sausage and pinch the joints tightly. Arrange into a baking pan, cover with plastic wrap and place in a warm, moist place for final fermentation for about 50 minutes.
15
Ferment the dough until it is 1.5-2 times in size. Brush the surface with egg wash, place it in the middle of the preheated oven, heat up and down to 180 degrees, and bake for 15-20 minutes.
16
Immediately after taking out the oven, transfer to a drying rack to cool.

Tips

1. The amount of milk needs to be adjusted according to the size of the egg yolk.
2. The baking time and firepower need to be adjusted according to the actual situation.