반죽기 없이 쉬운 반죽! 집에서 소세지빵 만들기 (에어프라이어, 종이컵 계량)

Hello! This is Gomsse Easy Baking! 🐻 Today, we’re making the highly requested sausage bread! (^o^)/ Once I tried making it, I realized it’s much easier and more fun than I expected. And honestly—it's way better than the store-bought ones, so I don’t think I’ll ever buy them again! When you make it at home, you can use good-quality sausages and add plenty of toppings, which is amazing. Make sure to try it at least once! 🔥 Oven — 180°C (356°F): Preheat 15 min, bake 15 min 🔥 Air fryer — 160°C (320°F): Preheat 5 min, cook 14 min Sausage Bread (Makes 6) Milk : 3/4 cup (100g) Unsalted butter : 30g Sugar : 3 tbsp (30g) Egg : 3 tbsp (30g) Salt : 1 tsp (4g) Yeast : 1 tsp (3g) Bread flour : 2 cups (200g) Topping (For 6) Onion (finely chopped) : heaping 1 cup (100g) Canned corn : 2/3 cup (70g) Mayonnaise : 3 tbsp (30g) Salt : 2 pinches (1g) All-purpose flour: 1 tbsp (10g) Sausages (about 12cm) : 6 Mozzarella cheese : 1 cup (80g) Ketchup for drizzling : 4 tbsp (40g) Mayonnaise for drizzling : 4 tbsp (40g) ❄️ Storage Instructions ❄️ Room temperature : Eat within 2 days. If not eating within 2 days — let them cool completely, then seal and store in the fridge or freezer. To reheat, warm at 180°C (356°F) for 7 minutes without thawing 📋Quick Recipe Summary 1. Heat milk + butter for 1 min 20 sec 2. Add egg, sugar, and salt to the warm mixture and mix 3. Check the temperature, then add yeast and mix 4. Add bread flour and mix until sticky 5. Rest the dough for 20 min (bench rest) 6. Knead 20 times, then let rise for 30 min (1st rise) 7. Fold the dough 5 times, then let rise for 30 min (2nd rise) 8. Do the finger-poke test 9. Divide into 6 pieces (65g each) 10. Shape each piece into a ball 11. Rest for 15 mi 12. Roll out → wrap the sausage → pinch seam → roll lightly to shape. 13. Make 7 cuts with scissors and spread them alternately 14. Final rise for 30 min 15. Add topping and cheese 16. Bake 🧾 Even Simpler Summary Make the dough → 20 min rest → knead 20 times → 30 min 1st rise → fold 5 times → 30 min 2nd rise → divide into 6 × 65g → round the dough → 15 min rest → shape → 30 min final rise → add topping → bake. 💡 More Detailed Tips 1. Proofing times vary Proofing depends on room temperature and dough condition Follow the visual cues in the video rather than exact minutes Recipe is based on 23–25°C (73–77°F) room temperature Summer (warm): Reduce 1st & 2nd rise by ~5 min Winter (cold) : Cover with a blanket and increase each rise by 10–20 min If it still doesn’t rise : place a cup of hot water inside the oven or microwave along with the dough 2. Adjusting dough hydration Dough consistency changes depending on room temp, humidity, and flour type If the dough feels too wet : → As long as you can handle it, it’s okay. Wetter dough = softer bread → If it's too sticky to handle, add 10g bread flour If the dough feels too dry : → If it doesn’t feel moist to the touch, → Add 10g milk to soften it Dry dough won’t rise well and can make the bread dense 3. Milk + butter temperature Keep the mixture at 35–40°C (95–104°F) Above 40°C: Yeast may die, causing poor rising Below 30°C: Rising will be slow and less effective