Long Sausage Bread

▶Ingredients (for 5 pieces)
Dough
250g Strong flour
25 g Sugar
5g Salt Salt
2.5g Baking Improvement
38g Unsalted butter
10g Fresh yeast
40g Egg
130g Mike Milk
5 Long sausage
100g Mozzarella Cheese Pizza Cheese
100g Cheddar cheese
Garlic sauce Garlic sauce
74g Butter Butter
27g Sugar Sugar
0.2g Salt Salt
5g Fresh cream
1.6g Crushed garlic Minced garlic
2g Parsley Parsley
Mayonnaise sauce mayonnaise sauce
17g Water
12g Sugar Sugar
12g Starch syrup
25g Mayonnaise Mayonnaise
▶How to make
1. Add all ingredients except eggs and milk and place in a mixing bowl.
2. Add eggs and milk and mix until 100%.
3. Put the dough in a bowl, cover it with plastic, and let it ferment for the first time.
4. Ferment for 50 to 60 minutes in a fermentation room at 27℃ and 75% humidity.
5. Divide the fermented dough into 100g.
6. Round the surface smoothly, cover with plastic wrap, and ferment for 15 minutes.
7. After wiping the long sausage with a kitchen towel, make a cross (+) on both sides of the edge about 2cm.
8. Fold the dough in 3 layers and roll it out about 20cm long.
9. Roll out the rolled out dough again.
10. Roll the rolled out dough evenly around the long sausage and tuck the end inside so that it does not unravel.
11. After fanning, perform secondary fermentation for about 30 minutes in a fermentation room with a temperature of 35℃ and humidity of 85%.
12. Apply garlic sauce to the dough after the 2nd fermentation.
13. Squeeze mayonnaise and honey mustard sauce on top.
14. Coat the top with mozzarella and cheddar cheese.
15. Bake for 15 minutes in an oven with an upper heat of 190℃ and a lower heat of 160℃.
16. After baking in the oven, apply mayonnaise sauce on top and finish with parsley powder.