1. Prepare all the ingredients, and put all the dough ingredients except the butter into the noodle bucket of the chef's machine.
2. Start the cook machine, mix the ingredients at low speed, and then increase the speed a little bit to beat the dough to a coarse film state.
3. Add the softened butter and continue beating until a firmer transparent film can be pulled out.
4. Gather smoothly into the fermentation box, ferment to 2 times the size.
5. Take out the dough and let it ventilate. Divide it into 6 equal parts, gather it up smoothly, cover it with plastic wrap, and let it rest for 20 minutes.
6. Take out a loose piece of dough and roll it out.
7. Turn it over and fold both sides in the middle.
8. Turn it over again and roll it out to be about the same length as the bottom of the mold.
9. Put it into the mold, and press two crispy sausages. Cut off one end of the two crispy sausages and join them.
10. Put it into the oven to ferment at 38 degrees to 1.5 times its size.
11. After the fermentation is complete, squeeze a little salad dressing and tomato sauce on the surface.
12. Put it in the preheated oven and bake at 160°C for about 20 minutes in 3D hot air mode. Ordinary oven recommends about 170°C for 25 minutes. The actual temperature and time still need to be adjusted according to your own oven temperament.
Tips:Different brands of flour have different water absorption. The liquid is adjusted according to the state of the dough. It is better to reserve some liquid for the first production.
