1. The above is the auxiliary ingredients, shred the onion, cut half of the sausage, and leave the other half as it is.
2. Put butter, eggs, milk, sugar, salt, and yeast in the high-gluten flour in a container.
3. Mix well first,
4. Then knead it until it does not stick to your hands, cover it with plastic wrap and ferment. The temperature is different and the time is different.
5. Until it is 1.5 times the original.
6. After fermentation, knead gently to exhaust the air in the dough as much as possible, cover it with plastic wrap and leave it for 15 minutes.
7. Then divide the noodles into eight equal parts,
8. Use a rolling pin to roll out the long shape, cut the flaky cheese into long strips, and roll it up with the sausage.
9. Roll into the above shape.
10. The other half rolls the dough into a round shape, and puts pizza cheese, shredded onion, and sausage in turn.
11. Close your mouth like a bun.
12. Place it the other way around.
13. Put all on the baking tray and let stand at room temperature for 40 minutes. Carry out the second fermentation.
14. After the second fermentation, cut into a cross shape on top of the round bread.
15. Squeeze salad dressing at the entrance,
16. Use the remaining half of the egg liquid and apply it on the surface,
17. Before putting it in the oven, sprinkle with dried parsley leaves. After the oven is preheated at 200 degrees, it will be roasted for 20 minutes.
