Milky Hot Dog Roll Bun

Milky Hot Dog Roll Bun

1. Mix the milk and yeast first, then mix all the ingredients, knead it into a smooth dough, and let it wake up at room temperature for 5 minutes.

2. Defrost grilled sausages at room temperature.

3. Knead the awake dough again to form a strip.

4. Divide into 9 equal parts.

5. Take a small portion and continue to knead the dough with both hands to exhaust air.

6. Roll it into a thinner long strip.

7. Wrap the long strip around the sausage.

8. The head and tail are glued tightly. The green body is ready. The chubby one is cute.

9. The green body is placed at room temperature for secondary fermentation.

10. After fermenting to double the size, put cold water in the pot, put the green body on the oiled steaming grid, and steam it on medium heat for 20 minutes after SAIC. After turning off the flame, stop for 5 minutes and then turn on.

11. Hee hee, looking at these chubby, soft, fragrant and white hot dog roll buns, I really feel a sense of accomplishment.

12. Finished picture

13. Finished picture