1. After the oil method, put all the ingredients except butter into the bread machine to start the kneading program to the end, add room temperature butter and then start the kneading program to the end.
2. The dough is automatically fermented in the bread machine to 2.5 times its size.
3. Take out the fermented dough and let it ventilate. Divide it into 6 equal parts and cover it for 10 minutes.
4. Prepare the intestines, chopped chives and mozzarella cheese. (Cheese shredded or chopped)
5. Take a portion of the dough and roll it out into a beef tongue shape.
6. Put in a section of intestines.
7. Rolled up and finished with tapered sides. Use the same procedure to finish all the dough.
8. Drain all the shaped dough into the greased baking pan. Put it into the oven and start the fermentation function to make the second fermentation to double the size. You can put a cup of warm water to keep the humidity during fermentation. (I lazily wash the baking dish and put it directly in the paper tray)
9. Take out the fermented dough, and lightly brush a layer of egg liquid on the surface.
10. Sprinkle the shredded cheese.
11. Squeeze the right amount of salad dressing and tomato sauce.
12. Sprinkle in chopped green onions. Preheat the oven 180 degrees for 10 minutes in advance.
13. Put the dough into the middle of the oven and bake it at 180 degrees for 15 minutes.
14. Finished product.
15. Finished product.
