1. Pour dry yeast, sugar and salt into the flour, mix well, pour oil and mix well. Combine the mixed flour into a dough with water and knead until smooth.
2. Cover the bowl with plastic wrap and start to ferment. Take out the dough when it's doubled in size
3. Put the dough on the chopping board and press it with the palm of your hand to exhaust it. Then knead it into a ball and cover the dough with plastic wrap to relax for 15 minutes
4. Take a loose dough, press it slightly with the palm of your hand, start from the middle of the dough with a rolling pin, and roll out long oval pieces back and forth.
5. Roll up the dough
6. Knead it with your hands to the desired length and place it into the baking tray.
7. Prepare some sugar water with a ratio of one to three. Use a brush dipped in sugar water to spread on the bread dough. Brush with egg wash and sprinkle with some white sesame seeds.
8. Then put the billet into a preheated 28-40 degree oven for the final fermentation. (This step is finished, and the result is baked before it is fermented, and the bread that comes out is a bit solid) When the blank fermented to double its size, it can be baked. Break the bread with a knife, but don't cut it through, leaving a third of the link.
9. Put an appropriate amount of shredded lettuce in the cracks of the torn bread
10. Add diced tomatoes
11. Then stuff two more lettuce leaves
12. Put on the cucumber slices
13. And then put the grilled sausage
14. Just squeeze the sauce
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