Preparation
1 hour
Processing
15 minutes
Difficulty
Medium
There’s nothing more delicious than enjoying sausage rolls in the morning. With just an air fryer, you can successfully make this delicious dish. What are you waiting for, let’s get cooking with TasteVN right away!
Ingredients for Sausage Rolls using an air fryer Serves 4
All-purpose flour No. 13 100 g Salt 0.5 g Sugar 5 g Chicken egg 1 piece Unsalted butter 10 g Sausages 2 pieces
How to Make Sausage Rolls using an Air Fryer
-
Mixing the Dough
Add 100g of flour, 0.5g of salt, 5g of sugar, 1/2 tablespoon of yeast, and 1 chicken egg into a bowl, then mix well.
Note:
Do not directly add salt to the yeast, as this will kill the yeast or weaken its activity. You should mix the flour with the salt first before adding the yeast.
If the dough does not bind while mixing, you can add a little water.
-
Knead the dough
Use your hands to lightly knead the dough into a ball, then place the dough on the table and perform the kneading technique of Folding and Stretching.
First, fold the dough, then use the palm of your hand to press and stretch the dough away. Note that you should press and stretch the dough away, not down. Next, rotate the dough 90 degrees and repeat the two steps above for 10 minutes.
When the dough starts to become smooth, add 10g of unsalted butter, and then repeat the kneading action for another 10 minutes until the dough forms a uniform, smooth, and elastic mass.
How to recognize when the dough is ready:
- The dough is soft and smooth, with good elasticity.
- The dough does not stick to your hands: When pressed, it feels slightly sticky, but when you lift your finger, the dough does not stick.
- You can stretch the dough into a thin film without tearing.
- Check the dough using the Windowpane test. Tear off a piece of dough and stretch it out. If the dough forms a thin membrane that does not easily tear, and light can pass through, it is ready.
-
Proofing the dough
Cover the bowl of dough with plastic wrap, then let it proof for 45 minutes to 1 hour until the dough doubles in size.
Tip: To check if the dough is properly proofed, press your finger into the dough; if the indentation remains, the dough is ready. -
Shaping the sausage rolls
For each sausage, cut it into 4 pieces.
Dust some dry flour on the table, gently knead the proofed dough, then cut it into 5 pieces.
Use your hands to roll each piece of dough into a long strand, then place the sausage inside and roll the dough around it.
Cover the dough with a cloth or plastic wrap, and let it proof for 30 to 40 minutes until the dough doubles in size.
-
Baking the bread
Spread a layer of the egg and butter mixture on the bread.
Preheat the oven to 160 degrees Celsius for 5 minutes, then bake the bread for the first time for 10 minutes.
After 10 minutes, flip the bread over and bake for the second time for 5 minutes.
-
Final Product
The batch of sausage rolls just out of the oven is fragrant with the smell of butter, and when eaten, it has a slightly sweet and rich flavor along with the characteristic taste of sausage. Let’s make it and treat the family!
Successful Execution Tips
- If you are not using instant dry yeast, you must activate the yeast with warm water or milk 35 – 40 degrees Celsius, stir well and let it sit for 5 – 10 minutes until the yeast expands and forms a mass resembling crab bricks. It should not be hotter than this as it will kill the yeast or weaken its activity.
- For sweet bread, you should use golden dry yeast instead to help the bread taste better after baking.
- You need to knead correctly for the dough to quickly form gluten bonds, so the bread will be chewy, soft, and smooth after baking.
- You can freeze the dough after the first proofing. When needed, take it out to thaw and then proof a second time (the second proofing time will take a bit longer than usual) before baking as normal.
- If the bread crumb is yellow instead of white: This is due to improper kneading of the dough or ingredients like chicken eggs or butter affecting the color of the bread.
- If the bread crumb is dry after baking: This is due to overbaking or using a type of flour that absorbs too much water. Therefore, during the kneading process, you need to flexibly add more water or milk to help the dough be soft, moist, and tastier.
- When the bread is done proofing and has a strong yeast smell, it is because the yeast has been active in the dough for a long time, leading to a lot of gas production and causing the dough to have a strong yeast odor. Therefore, you should reduce the amount of yeast or pay attention to the second proofing time not to be too long.
- Store the bread in a sealed box/bag, in a cool place or in the refrigerator’s cool compartment. It can be used for about 2 – 3 days.
Wish you success in making this delicious and simple sausage roll sandwich!
*Source for the recipe and images from the Youtube channel Eating Clean Living Healthy
