1. Put the butter material into the bread bucket first, knead until there is no dry powder, then add the softened butter, knead until the film can be pulled out
2. Round the dough and put it back into the bread bucket, start the fermentation process, 50 minutes, and take it out after it is 2—2.5 times larger
3. Knead the dough evenly and ventilate, divide into 8 minutes, wake up for 15 minutes
4. Take a portion and rub it into a long strip
5. Roll up from both sides, pinch the interface tightly
6. Put it on the baking tray, put the crispy sausage in the middle, carry out the second fermentation (temperature above 35℃, humidity above 80%), put it in the middle of the oven, and put a plate of hot water on the bottom of the oven
7. Brush with egg wash and squeeze the salad dressing after it is doubled
8. Put it in the oven, heat up and down at 170 degrees, bake for about 15 minutes, take it out and let it cool, then demould
Tips:When putting it in the oven for the second fermentation, 80% humidity is required. It is difficult to do without a professional fermentation tank. So put a pot of hot water at the bottom of the oven, and the steam of the hot water will continue to be emitted. Can create enough temperature and humidity in the oven.
