1. Weighing, material preparation
2. Prepare the flour and eggs (into) the bowl, mix the yeast with 30ml of warm water, then pour it into the flour bowl and stir together, then pour the milk and continue stirring until the flour rolls out and start kneading the dough by hand. (It is normal for the dough to stick to your hands)
3. Add butter and continue to knead the dough until a layer of film can be pulled out, and the surface is smooth and not sticky to hands.
4. Place the dough in a warm place to ferment to 2_3 times as big (about 1.5 hours) and then exhaust the cooked noodles (just hit the dough with your fist)
5. After exhaust, the dough is divided into n portions (I divided into 4 portions) and covered with plastic wrap for 10 minutes
6. After making the noodles, rub the dough into strips (8 sticks) and set aside
7. The simplest part is to wrap the noodles evenly on the ham sausage. The effect is shown in the figure.
8. Put the wrapped hot dog in the oven, ferment for the second time (15 minutes is enough), take out the egg washing liquid, put it in the oven again, temperature 170, time 20 minutes.
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