Sausage Bread (Bánh Mì Xúc Xích)

Steps

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1. 1
   Mix flour, milk powder, and sugar together. Add instant yeast and salt separately, keeping them apart so the salt doesn't inhibit the yeast.
   ≈0:14
2. 2
   Add milk, water, and egg. Knead at low speed, then gradually increase to high speed and knead for about 10 minutes.
   ≈0:45
3. 3
   Add unsalted butter and knead until the dough becomes smooth and soft. The dough will be slightly tacky, which is normal—don't add extra flour as it will make the bread tougher.
   ≈1:11
4. 4
   Cover the dough with plastic wrap and let it proof for about 1 hour at room temperature until doubled in size.
   ≈1:38
5. 5
   Lightly flour your hands and work surface. Pour out the dough and knead for about 1 minute. Divide the dough into 8 to 10 small portions using a dough scraper.
   ≈1:49
6. 6
   Shaping method 1: Roll the dough into a long stick, bring the ends together, and place the sausage in the middle.
   ≈2:10
7. 7
   Shaping method 2: Roll the dough flat, place the sausage in the middle, trim excess dough, and roll it up. Cut slits about 2 centimeters apart on the surface without cutting all the way through, then pull the sides apart.
   ≈2:24
8. 8
   Shaping method 3: Similar to method 2 but cut thinner slits about 1 centimeter apart, then bring both ends together.
   ≈2:53
9. 9
   Shaping method 4: Roll out the dough into a square the same length as the sausage. Place the sausage on top, make parallel cuts on both sides, and fold the dough to wrap the sausage like a mummy.
   ≈3:06
10. 10
    Place the shaped dough on parchment paper and let rest for another 20 minutes.
    ≈3:26
11. 11
    Brush with egg wash and bake at 180°C for about 15 to 17 minutes until golden brown.
    ≈3:32
12. 12
    Brush with butter and sprinkle with green onions. Drizzle with mayonnaise, ketchup, or chilli sauce, and enjoy.
    ≈3:44