1. After all the ingredients above the butter are mixed and kneaded until smooth and not sticky, add butter and continue kneading until a relatively strong translucent film can be pulled out;
2. Cover the kneaded dough with plastic wrap at room temperature or use the oven mode fermentation mode for the first fermentation, and the fermentation will be twice as large. The dough will not shrink or collapse when the fingers are dipped in flour;
3. After taking out the dough and venting, divide it into nine equal parts, and rub the round lid plastic wrap to relax for 15 minutes.
4. Roll the dough into an oval shape;
5. Rolls into strips;
6. The rolled strips are gently rubbed with the palm of the hand;
7. Fold in half, join the two ends, pinch tight;
8. Put the sausages evenly on the baking tray; put a bowl of hot water in the oven, set the humidity in the fermentation mode to about 35 degrees, and set the time for about 60 minutes, until the dough rises to twice the size.
9. Take out the dough and hot water, and preheat the oven at 170 degrees.
10. Use a brush to evenly brush a layer of egg mixture on the surface; put the salad dressing and ketchup into the piping bag, cut a small opening at the tip, and squeeze the zigzag on the surface of the bread, sprinkle with chopped green onion.
11. Put it in the middle of the preheated oven at 170 degrees, heat up the upper and lower pipes, and the surface will be golden in about 15 minutes;
12. After being baked, put it on the cooling rack and keep it in a sealed container. It tastes better when eaten while it is hot.
Tips:1: Flexible control of moisture;
2: The second shot must be controlled well, don't overdo it!
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