Hot Dog Bun
1.
Put all the ingredients except butter into the noodle bowl, beat until the thick film can be pulled out, and then add the softened butter.
2.
Continue to beat until the dough can pull out a strong film.
3.
Put the kneaded dough into a container, cover with plastic wrap, and ferment to double its size at 28 degrees. Dip your fingers in the flour and poke holes without rebounding or collapsing.
4.
Take out the dough, divide it into two, round and relax for 10 minutes.
5.
Roll them out one by one and put them into the kitchen mold.
6.
Ferment for the second time in a 38 degree environment, and it will grow to 1.5 times the size. Just press the surface with your fingers and do not bounce back.
7.
Brush the egg liquid on the surface, put it in the preheated oven, heat up and down at 185 degrees, bake the lower layer for about 18 minutes, and cover it with tin foil in the middle.
8.
After being out of the oven, immediately demould, and pour it on a drying net to cool.
9.
Fry the sausage until it is burnt and fragrant.
10.
Shred cabbage and slice tomatoes.
11.
Cut the bread in half from the top without cutting it off, squeeze it into the salad dressing, and spread the lettuce, tomatoes, sausage, and cabbage.
12.
Then squeeze the tomato sauce and salad dressing. Horqin Thuringian-style beef sausage, enjoy a happy baking time.
Tips:
1 Yogurt is thick, not a lactic acid bacteria drink.
2 The water content of the flour of each brand is different, and the consistency of the yogurt is also different, so you can reserve 10 grams of yogurt first, and decide whether to put it all out according to the actual state of the dough.
