Soft Sausage Rolls

To clear out the sausages from the freezer, i transformed them into the sausage rolls. The sausage tastes so good when it coated with soft bun.
You would discovered that i'm using mashed potato in the bread. Well, there is a special function from the potato. It moisten the bread and make it taste better and softer. You may say it is a natural bread- softener.    You can choose mashed pumpkin or sweet potato instead of potato for better coloring and flavor.
But one thing to bare in mind, the water/liquid has to reduce when the potato/pumpkin is used. Or else the dough would turn to too moist and sticky, which is too hard to operate with hands.
Ok, say no more, just check out the recipe here...

Ingredients

Group A

• 70g of potato    70 克马铃薯
• 150g of high-protein flour    150 杯自发粉
• 1 tea spoon of baking powder    1 茶匙发粉
•  25g of custard sugar    25 克砂糖
• 1/4 tea spoon of salt    1/4 茶匙盐
• 4g of instant yeast    4 克速溶酵母
• 15g of beaten egg (approximate half of an egg)    15 克蛋液(打散) (15 克约半颗蛋)
• 40g of warm water    40 克温水
• 15g of butter (room temperature)    15 克牛油(室温)
• 4 sausages (room temperature)    4 条香肠 

 Final Touch-up

• the balance beaten egg from Group A    用剩的半颗蛋液
• a little bit of honey    少许蜜糖

  Steps 

1. Peel off the skin and dice the potato. Steam the dices until there are soften, mash them.     马铃薯去皮切叮，蒸熟再压烂成泥。
2. Put the mashed potato, sifted high-protein flour and baking powder, sugar, salt, yeast, egg into a mixing bowl. Pour in half of the warm water and knead into a rough dough by hand. Add the water a little portion by portion, once you feel the dough is a bit sticky then stop.      把马铃薯泥、筛过高筋面粉和发粉、糖、盐、酵母和蛋全都倒入盘。接着倒入约一半的温水用手揉成一团，再分次倒入少许剩余的温水。每倒一次就揉均匀至完全吸收才倒另一次。当面团开始湿润有些许黏手就停止加水。
3. Knead the dough with the mixer for a short while. Add in the butter and continue kneading.     用搅拌机揉面团一会儿。加入牛油继续揉。
4. Stop kneading when the dough turns to elastically and stretchable to a thin layer (please refer to the photo no. 4).    当面团起筋可伸展，还可张开成一片透明薄膜即可停机 (可参考图4)。
5. Roll the dough into a ball. Let it sit in a warm spot and goes for first proofing, until it grows 2 times bigger (approximate 60 minutes).     把面团搓成球状，置在温暖处发酵胀大至两倍大 (约60分钟)。
6. Knead the dough roughly to remove the trapped air. Roll the dough into a ball again.     把面团取出排气，搓成球状。
7. Cut the ball into 4 equal parts and roll into smaller balls.    把面团分4份，在滚成4个小球状。
8. Take 1 small ball and roll out into a rectangle. Place a sausage on one edge.    取一份小球杆扁成四方。其中一边放上香肠。
9. Cut the other edge into stripes. Roll the sausage together with the dough to the end that cut into stripes (please refer to the photo no. 10).    另一边则割成条状。面团包着香肠慢慢往条状那向卷去 (可参考图10)。         
10. Place the sausage rolls in a warm spot and go for second proofing (approximate 45-60 minutes).    卷好的香肠面包卷置在温暖处发酵(约45-60分钟)。
11. Brush the balance beaten egg on the sausage roll surface (this will make the rolls look yellowish). Bake at 180°C for 5 minutes. Then brush a bit of honey on the surface (and this turn the rolls into nice golden brown, with caramel flavor too). Bake another 10 minutes.    扫上之前剩余的蛋液(成品会有漂亮的黄色)，入烘炉以180°C烘约5分钟。然后扫上蜜糖(成品会更上色，变成迷人的金黄色，还会带着微焦的香气)，继续烘10分钟。