Golden Cheesy Sausage Roll

I did mention to use mashed pumpkin besides using mashed potato as the bread-softener in my previous recipe Soft Sausage Rolls. Well you may refer the below.

Ingredients

Group A

• 200g of pumpkin    200 克南瓜
• 300g of high-protein flour    300 克高筋面粉
• 2 tea spoon of baking powder    2 茶匙发粉
• 50 g of custard sugar    50 克砂糖
• 1/2 tea spoon of salt    1/2 茶匙盐
• 8g of instant yeast    8 克速溶酵母
• 30g of beaten egg (approximate 1 egg)    30克蛋液(打散) (30 克约1颗蛋)
• 60g of warm water    60 克温水
• 30g of butter (room temperature)    30 克牛油(室温)
• 12 cheese sausages (room temperature)    12 条香肠 

Group B

• 1 beaten egg    1 颗蛋液
• a little bit of honey    少许蜜糖

 

  Steps 

1. Peel off the skin and dice the pumpkin. Steam the dices until there are soften, mash them.     南瓜去皮切叮，蒸熟再压烂成泥。
2. Put the mashed pumpkin, 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.      把南瓜泥、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.    当面团起筋可伸展，还可张开成一片透明薄膜即可停机。
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 12 equal parts and roll into smaller balls.    把面团分12份，在滚成12个小球状。
8. Take 1 small ball and roll out into a tear-drop shape, then cut it in a triangle shape Place a sausage on one edge (in photo 12 ).    取一份小球杆扁成水滴状，再裁出三角形。其中一边放上香肠 (如图 12)。
9. Roll the sausage together with the dough to the other end.    面团包着香肠一起滚至另一尽头。         
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 beaten egg from Group B on the sausage roll surface (this will make the rolls look yellowish). Bake at 180°C for 10 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 5 minutes.    扫上Group B的蛋液(成品会有漂亮的黄色)，入烘炉以180°C烘约10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5分钟。