1. Pour the main ingredients: flour, salt, granulated sugar, milk powder, egg liquid, milk, in the order of liquid on the bottom and solid on the top, into the bread bucket.
2. Start a live dough program and live until the dough can be stretched and elastic. (My bread machine has a 15-minute kneading program, and basic kneading is enough. After a kneading program, you can let the dough stand for about 20 minutes, which can make the dough more filmy)
3. Add butter and yeast, and start the kneading program again. Basically start the kneading process twice to three times, and then you can pull out the glove membrane and put it in a warm place to ferment to about twice the size.
4. Take out the fermented dough and press to expel the air inside.
5. Divide into two parts, take one of them, roll it into a long strip, fold it in half and roll it out again.
6. Fold it in half and roll it into a long strip, so that the air in the dough can be removed more evenly.
7. Put in the sausage.
8. Wrap the sausage.
9. The sausage is completely wrapped.
10. Turn it over and pinch the seal tightly.
11. Seal down and cut into 12 even pieces.
12. Put it in a baking tray and leave it in a warm place to ferment.
13. Fermented to twice the size, brushed with a layer of egg liquid, base salad dressing.
14. Heat up and down at 195 degrees, preheat it 1 minute in advance, put it in the middle of the oven, and bake for about 12 minutes.
Tips:1. The baking temperature can be set according to your own oven situation, and it can be colored for about 12 minutes.
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