1. Weigh all the ingredients of the main dough dough! Note that the container is preferably anhydrous and oil-free.
2. Pour all the powdered ingredients (noodles, salt, sugar, yeast) into the basin.
3. Then add liquid materials (egg liquid, water or milk) except butter, and form a dough.
4. Add the butter, preferably before softening the butter to room temperature.
5. I knead the dough with my hands and try to knead out the glove film. If it is a cook machine or bread maker, the glove film should be very smooth and thin. This level is fine if you use your hands.
6. Cover the dough with plastic wrap or a lid or a thin cloth to prevent the dough from drying out, and leave it to ferment in a warm place for more than 2 hours.
7. When fermented to double the size, press in the middle with your finger to check whether the fermenting is in place.
8. If it does not rebound, it means that the fermentation is fine.
9. Take the dough out of the basin and put it on the cutting board. Divide into a number of small doughs. Set the size yourself, not too big, because there will be a second fermentation and the dough will become larger later.
10. Roll the small dough into a strip and wrap it around the breakfast sausage. The specific shape is up to you. Then put it on a baking tray lined with tin foil. Be sure to keep a certain distance.
11. Cover with plastic wrap and place it in a warm place for secondary fermentation.
12. Ferment to double size, about 20 minutes.
13. Prepare some whole egg liquid.
14. Brush the surface of the bread with whole egg liquid so that the surface of the toasted bread will be bright.
15. Put the baking tray into the preheated oven and bake. The temperature and time depend on your own oven. The reference value is given here: 180°bake for 20-30 minutes. The surface is browned and it can be baked. After baking, a toothpick can be inserted into the inside of the bread. If the toothpick is clean, it means it is cooked! If there is residue on the toothpick, you can put it in the oven and bake it for a while.
16. Make sure the bread is cooked and ready to go out!
Tips:Avoid opening the oven door during baking. Fermentation must be in place.
