1. Put all the ingredients in the bucket, liquid first, powder second, sugar and salt on both ends, and yeast in the middle!
2. After 10 minutes of the bread machine program, add butter, knead until the expansion stage and pull out the film.
3. Put the dough in a basin, cover with plastic wrap, and ferment for 1 hour at room temperature
4. Check the state of the dough, and do not shrink or collapse.
5. Exhaust the dough, divide the dough equally into 6 pieces, cover with plastic wrap and relax for 15 minutes after rounding
6. Prepare the ingredients, cut an appropriate amount of chopped green onion, and divide the beef sausage into two for use!
7. Roll the loose dough into an oval shape
8. Fold the two sides in half, turn it over and roll it into an oval shape, put it in a baking tray, which is slightly more intestine than the sausage, and let it rise in the oven for 40 minutes
9. Brush the fermented bread embryo with egg liquid
10. Put the beef sausage in the middle and press it firmly
11. Squeeze the salad dressing and sprinkle with chopped green onion
12. Put it in the preheated oven at 180 degrees for 18 minutes!
13. Horqin Thuringian-style beef sausage, enjoy a happy baking time
Tips:The beef intestines are stored at low temperature, and can be roasted, microwaved, fried, and steamed for a better taste!
