1. Add fresh milk+egg liquid+salt+white sugar+high-gluten flour+low-gluten flour into the bucket of the bread machine in sequence, finally add yeast powder, start stirring for about 10 minutes, then add olive oil and continue stirring, about 13-15 minutes After taking it out, the dough comes out of the film
2. Place the stirred dough in a basin with a little oil, cover it and leave it in a warm place to ferment for about 50 minutes, and expand to 1.5 times its size.
3. Remove the dough and vent, divide into 4 small doughs, cover and relax for 15 minutes
4. The dough is opened with a stick to form a round dough, put in the hot dog, roll up from the edge of the dough, and press inward while curling to become a long tube. Finally, it is closed and sealed downwards.
5. Cut seven knives on the rolled hot dog noodles (cut on a flat place, don't cut on the sealed place to avoid breaking) the top of the cut is not completely cut off
6. Then turn the hot dog in one direction to form a circle, and the last petal should overlap
7. Place the shaped flower-shaped embryos on a baking tray lined with tin foil, cover them and place them in a warm place, and leave them to ferment for about 60 minutes.
8. When preheating the oven, put 1 tablespoon of tomato ketchup in the center of each bread flower
9. Put 1 tablespoon of shredded cheese in the preheated 180 degree oven, middle and upper layer, bake for about 18-20 minutes
10. After taking it out, place half a boiled egg in the center of the bread, squeeze an appropriate amount of mayonnaise, and bake in the oven for about 2 minutes to complete (this step can be omitted, or you can add it when it is warmed up before eating)
