1. Pour flour, yeast, salt, granulated sugar, milk powder, egg liquid, water, in the order of liquid on the bottom and solid on the top, into the bread bucket
2. Knead for about 20 minutes, add softened butter, continue to knead the dough to the fully expanded stage, that is, the film is formed
3. The kneaded dough undergoes basic fermentation and sends to twice the size
4. The fermented dough is taken out of the bread machine, vented, divided into 6 portions, covered with plastic wrap and awake for 10 minutes
5. Prepared crispy sausage, corn kernels, green onion, salad dressing
6. Take a small dough and roll it into a beef tongue-shaped noodle with a rolling pin
7. Roll up the dough, slowly knead it into a long strip and then connect the head and tail to form a ring
8. Put the small crispy sausage between the ring noodles and put it in the paper mold
9. Here are 6 made
10. Put it in the oven for a second fermentation for 45 minutes
11. After fermentation, brush with egg liquid
12. Sprinkle with corn kernels and chopped green onions
13. Put it in the preheated oven at 180 degrees for 20 minutes. When the last 5 minutes are left, stop taking it out to squeeze the salad dressing and continue to bake until the end
14. Bread out of the oven
Tips:In fact, this amount is best to make 8 pieces, but it needs to be baked in 2 times, so I changed to 6 pieces, and my salad dressing is not specially used for baking, so I squeeze it later
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