Hot Dog Bun
1.
Put 140 grams of high-gluten flour, 75 grams of water, 20 grams of fine sugar, 10 grams of egg liquid, 1/4 teaspoon of salt, 1 teaspoon of dry yeast, and 1 teaspoon of milk powder.
2.
Add butter after 10 minutes
3.
Knead to the expansion stage where the film can be pulled out, and leave the dough in a warm place to ferment to 2.5 times its size
4.
Vent the dough, divide into 4 parts, round, and leave for 15 minutes.
5.
Flatten the fermented dough in the middle and roll it into an oval shape with a rolling pin. Turn the oval over and roll it up from top to bottom.
6.
When rolling, pay attention to the two sides slightly inward, rolling into an olive shape with a thin middle drum at both ends.
7.
After the roll is finished, tighten it up, put it into the baking tray with the mouth down, and ferment to 2 times its size. Brush a layer of egg liquid on the surface and sprinkle some white sesame seeds. You can put it into the preheated oven and bake. 170 degrees, about 10 minutes, after seeing the color situation
8.
After the toasted bread has cooled slightly, cut it vertically in the middle (don't cut it).
9.
Insert lettuce leaves in the cut. Squeeze some tomato sauce inside the incision
10.
Put a roasted or fried ham sausage on the surface, squeeze the salad dressing on the surface, and the hot dog bun is ready.
Tips:
The ham will taste better after roasting or frying.
When squeezing ketchup and salad dressing, just put the sauce into the plastic wrap and cut a small opening in the corner of the wrap to squeeze it out.
