1. Take out Horchin German Black Pepper Beef Sausage from the refrigerator and thaw at room temperature
2. Put the bread dough ingredients into the bread machine except the corn oil, knead it into a smooth dough, then shred the dough and add corn oil, continue to knead the dough until it expands, take it out and round and seal and ferment to more than twice
3. Then take out the thawed Horchin German-style black pepper beef sausage, cut into two slices, fry in a frying pan until the surface is slightly yellow, remove the oil and let it cool
4. Take out the fermented dough and beat it to exhaust. Divide it into six equal parts. Then roll it into finger-thick long noodles. Wrap the noodles with Horqin German black pepper beef sausage, put it on a baking tray lined with greased paper, and seal and ferment until two. Double the size, brush with egg yolk liquid, put it in the bottom of the preheated oven and bake at 180 degrees for 25 minutes
Tips:Horqin German Black Pepper Beef Sausage is fried to make it easier to volatilize its smoky aroma, and one second can open up your taste buds. The temperature of the oven is determined by the nature of the oven. This summer, the temperature is high and suitable for keeping the dough in the refrigerator.
