1. Put all the ingredients in the main ingredient except butter into the bucket of the bread machine
2. Run a "mixing" program, 10 minutes
3. After the end, add softened butter, continue to run a "kneading" program, 10 minutes
4. Check the dough after the program is over, you can pull out the elastic and textured film.
5. Take out the dough, take out the mixing blade, simply round the dough and place it in a clean container
6. Put it into the fermentation tank, set the humidity to 60%, the temperature to 30 degrees, and the time to be 60 minutes
7. Prove the dough to 2 times its size
8. Take out the dough, knead and vent, divide into 4 equal parts, knead the dough, cover with plastic wrap and let stand for 10 minutes
9. Roll the dough into strips separately, cover with plastic wrap and let stand for 5 minutes
10. After standing still, take out the dough and continue to knead it into a long strip, which is about twice the length of Taiwanese intestines.
11. Make a circle around the Taiwanese intestines, close the mouth tightly, and place in a baking tray
12. Send to the fermentation tank to ferment to about 2 times the size, set the humidity to 75%, the temperature to 35 degrees, and the time to be 45 minutes
13. After fermentation, take out the bread embryo and brush with whole egg liquid
14. Squeeze the salad dressing
15. Sprinkle chopped green onions in turn
16. Finally, mash the salt into powder and sprinkle it on the bread
17. Put it in the middle layer of the preheated oven, heat up and down 170 degrees, 20 minutes
18. After baking, take it out and let cool
Tips:1. When the temperature is high, use a bread machine to knead the dough, use ice water, refrigerated eggs, and open the lid to knead the dough can effectively reduce the temperature of the dough
2. When kneading the dough into a long strip, avoid one step and let it stand for 5 minutes in the middle; start rubbing your hands from the middle to both sides, and stop while rubbing to relax the gluten
3. The roll cannot be tightened, and there is a little gap between the dough and the sausage to prevent the dough from breaking after fermentation
4. The baking time and temperature are for reference only
