1. Knead all ingredients except unsalted butter to the expansion stage, add butter and knead until a film
2. Carry out basic fermentation, about 2.5 times the original dough
3. Divide the dough into 12 portions, round and relax for 15 minutes
4. Roll the dough into a small oval shape
5. Cut a knife in the middle of the oval
6. Put in half of the intestines
7. Repeat this step to complete the shape of all the dough
8. 12 mini sausage buns can be made in about 10 minutes
9. The shaped bread is finally fermented, and the fermented small bread is twice the original
10. Sweep a layer of egg mixture, sprinkle with diced chives, squeeze the salad dressing and tomato sauce
11. Put it in the middle of the preheated oven, put it in the middle of the preheated oven
12. Bake at 180° for 15-18 minutes
