1. Put milk, egg liquid, vegetable oil, salt, and sugar into the bread bucket first.
2. Then add high-gluten flour and yeast. Knead the dough for 35 minutes.
3. Knead the dough to the expansion stage and start to ferment the dough.
4. When sent to 2.5 times the size, the finger poke the hole without retracting the fermentation is completed.
5. Move the fermented dough to the chopping board and let it ventilate. Divide it into 4 equal parts, close it up and let it rest for ten minutes.
6. The awake dough is rolled into long strips and placed in a hot dog mold for fermentation. There is no mold and put it in the bakeware directly. You can put the oven fermentation function for half an hour.
7. The spread bread dough is brushed with egg liquid and sprinkled with a layer of white sesame seeds. Preheat the oven at 160 degrees for ten minutes.
8. Put it in the preheated oven, and bake the middle and lower layers at 160 degrees for 25 minutes.
9. Beef slices, add cooking wine, salt, black pepper and marinate for ten minutes, then put in a baking tray.
10. Bake at 180 degrees in the middle of the oven for 15 minutes.
11. Sprinkle some black pepper and chili powder on the roasted beef.
12. Do not pull the baked hot dog bun from the middle to the bottom, and put a piece of lettuce on it.
13. Add the roasted beef.
Tips:Because the water absorption of flour is different, reserve 20 grams of milk first, and add it after kneading to see the hardness of the dough.
