1. Prepare all ingredients;
2. Pour all the main dough materials except butter into the kneading machine;
3. Start machine kneading for 15 minutes;
4. After 15 minutes, add the softened butter and continue to knead the dough to the fully extended stage;
5. Cover the kneaded dough with plastic wrap and place it in a warm place for proofing;
6. After 1 hour, wake up to twice the size;
7. Take out the fermented dough and knead it to exhaust air;
8. Knead a long strip;
9. Divide into 6 small doses;
10. After rounding, cover with plastic wrap and relax for 15 minutes;
11. Take a loose dough and roll it into a rectangle, and thin the long bottom edge;
12. Roll up from top to bottom;
13. And pinch the seal tightly;
14. Slowly knead into a uniform long strip;
15. Knead the two ends together into a ring shape;
16. Arrange the dough into an oval shape and place it in a baking tray; then place the baking tray in a warm and humid place for secondary fermentation.
17. Beat eggs
18. Chopped green onion;
19. Prepare sausages;
20. After proofing, place the sausage in the central gap (you can press it down appropriately to make the sausage embedded);
21. Brush a layer of egg liquid evenly on the surface of the dough;
22. Sprinkle with chopped green onions;
23. Squeeze an appropriate amount of salad dressing;
24. Finally, sprinkle a little basil, put the baking tray into the middle of the preheated oven, 180 degrees for about 20 minutes;
25. It can be sealed and preserved after being out of the oven and letting cool;
26. The delicious intestines with green onion scent, soft and salty taste, is there any temptation to you?
Tips:1. The temperature of the oven can be adjusted appropriately according to your own oven temperament.
