Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cheese wiener sausage wraps. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
A wrap with mashed potatos, wiener sausage, lettuce, shrimpsallad, ketchuo and mustard. In the mathematical field of probability, the Wiener sausage is a neighborhood of the trace of a Brownian motion up to a time t, given by taking all points within a fixed distance of Brownian motion. Nueske's Smoked Sausage deliver genuine, old-fashioned flavor and goodness.
Cheese Wiener Sausage Wraps is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Cheese Wiener Sausage Wraps is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook cheese wiener sausage wraps using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Cheese Wiener Sausage Wraps:
- Make ready 250 grams ★ Bread flour
- Get 4 grams ★ Dry yeast
- Prepare 25 grams ★ Sugar
- Get 4 grams ★ Salt
- Prepare 10 grams ★ Skim milk powder
- Make ready 35 grams ★ Beaten egg
- Take 135 ml ★ Water
- Make ready 30 grams ★ Butter
- Take 10 Wiener Sausages
- Get 1 the remaining beaten egg Beaten egg to glaze the buns
- Make ready 9 slice Sliced cheese (melting type)
- Prepare 1 Mayonnaise
- Take 1 Parsley (minced) or dried
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Steps to make Cheese Wiener Sausage Wraps:
- Put all the ★ ingredients in a bread maker, and start the "bread dough course." Wait until the 1st proofing is finished. (Kneading by hand is fine as well.)
- Take the dough out on a dusted board, and gently press the air out. Divide into 10 portions, roll them into balls, and let sit for 15 minutes.
- Roll them out into tear drop shapes with a rolling pin. Divide one sheet of cheese into 3, and place 2 of them on one portion of the tear drop-shaped dough. Don't place them at the bottom edge of the dough.
- Place the wiener at the top edge of the dough, and roll it downward. Tightly close the end.
- Place the seams down, and let them proof for the second time until they increase 1.5 ~ 2 times in size. I used "proofing setting" in the oven for 30 minutes at 40℃.
- Glaze with the beaten egg. Rip up the remaining cheese and place it on top of the wraps. Squeeze on mayonnaise to your liking, and sprinkle with parsley.
- Bake in the preheated oven for about 11 minutes at 210℃.
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