Saucisson in a brioche

1 sausage

raw

Put the saucisson in a suitable cooking tray, plug in the food probe and put the cooking tray into the cooking space. Steam until the cooking space temperature is reached.

Buğulama 100°C, pişirilecek yemeğin en fazla 70°C (maks. 1 Saat) sıcaklığına kadar

Allow the saucisson to cool in the refrigerator overnight.

250 g flour

3 eggs

125 g butter

room temperature

20 g sugar

7 g dry yeast

5 g salt

For the dough, put the flour, butter, sugar and dry yeast in a mixing bowl and, using a food processor or mixer, mix on a low setting for 1 minute. Add the salt and continue mixing for 1 minute. Gradually add the eggs, a little at a time, then knead on the highest setting for 10 minutes.

Using the «Proofing» function, allow the dough to proof for about 1 hour until double in volume.

Roll out the dough into a rectangle the size of the saucisson, making the edges at the top and bottom slightly thinner. Lay the saucisson in the middle and enclose in the dough. Place the brioche on a line baking tray, seam-side down. Leave to rest for 20 minutes.

Cihaz ön ısıtmalıdır

Pişirme bölgesini Sıcak hava nemli ile 140°C'ye kadar (önceden) ısıtınız

Put the baking tray into the preheated cooking space. Bake.

Fırında pişirilecek yemeğin koyulması

Sıcak hava nemli esnasında 140 20 Dak.°C

Sıcak hava nemli esnasında 160 10 Dak.°C