1. Put all the ingredients in the bread bucket except the butter, dig a hole in the flour, and put in the yeast
2. After kneading a program, add butter and continue kneading
3. Put the kneaded dough in a basin and ferment with insulated water
4. The fermented dough is dipped in the flour with your fingers, and it doesn’t shrink or rebound.
5. After the dough is exhausted, let it rest for 15 minutes
6. Divide the dough into 8 small doughs
7. Roll the dough into a duck tongue shape
8. Roll it up and put it all in the mold
9. Put it in the oven and ferment for the second time
10. At this time, the sausages are cooked in an air fryer
11. Take out the fermented dough and make a day in the middle
12. Brush the surface with egg liquid, then put in the sausage
13. Squeeze the salad dressing
14. Put it in the oven. 180 degrees, 25 minutes
