1. In the bread machine, add milk, high powder, salt and white sugar in order, and put the dry yeast on the side that does not touch the salt. Start the mixing process for 10 minutes.
2. After the 10-minute kneading program is over, put butter in, and start the kneading program again for 35 minutes until the dough can pull out the film.
3. Take out the dough, put it in the bread machine and start the fermentation process for 70 minutes after finishing the shape.
4. Ferment the dough to twice its size, and poke into the dough with your fingers soaked in high flour, so that it does not retract or rebound.
5. Knead the dough repeatedly, divide it into fifths and knead it into circles, cover it with plastic wrap and relax it for 15 minutes.
6. Roll out the dough into a rectangle to the same length as the chicken sausage.
7. Wrap the chicken intestines into the dough, use a knife to cut the dough into six equal parts, be careful not to cut off, the bottom of the dough is still connected.
8. Turn each section of the dough over, and besieged the city in the shape of a flower.
9. After the bread is shaped, put it in a baking tray, cover with plastic wrap to prevent it from drying out, put a bowl of water in the oven, and ferment at 40 degrees for an hour.
10. The bread is fermented to twice its original size, arranged in shape, and sprinkled with white sesame seeds.
11. Preheat the oven for 5 minutes, put it in the middle of the oven, and bake at 175 degrees for 15 minutes.
Tips:Chicken sausages can also be replaced with other sausages.
