1. Prepare the ingredients
2. Pour liquid materials into the bread bucket
3. Add high-gluten flour, put salt and sugar in the corner, put yeast powder in the middle of the flour, start the kneading process, add butter after ten minutes, continue to open the kneading process, and knead the dough to the expansion stage
4. Put the kneaded dough in a basin and cover with plastic wrap to ferment
5. The dough is fermented to twice its size. Just dip your fingers in the flour and poke the dough without sinking or rebounding.
6. Divide the fermented dough into six minutes, roll into a circle, and relax for 15 minutes
7. Take a portion of the dough and roll it into an oval shape
8. Roll up from top to bottom, pinch two sections
9. Continue to knead the strips of dough to grow more than twice as long as the intestines
10. Pinch the two sections together to tighten
11. Put the green body into the baking tray, and put the crispy sausage in the middle
12. Put the baking tray in the oven, put a bowl of hot water at the bottom, do not need to turn on the power, close the oven door tightly to ferment for 40 minutes
13. Take out the fermented green body
14. Egg brush
15. Sprinkle with chopped green onions
16. Squeeze the salad dressing
17. Put it in the preheated oven, middle and lower level, 180 degrees, up and down, 15 minutes
18. Take out the toasted bread and let it cool and seal it.
Tips:1. When making noodles, due to the different water absorption of flour, reduce milk by 10ml to 15ml first, and then decide whether to add it according to the dough;
2. The temperature of the oven can be adjusted appropriately according to your own oven temperament.
