1. Pour clean water into the bucket of the cook machine, and pour high-gluten flour, whole wheat flour, sugar, salt, eggs, yeast, and yeast avoid salt and sugar to avoid affecting fermentation.
2. Start to knead the dough until the dough is smooth and the opened part is jagged
3. Add butter and continue to knead the dough until a beautiful glove mask is formed
4. Finish the dough smoothly, then cover it with plastic wrap, and ferment to double to 2.5 times its size
5. Poke a small hole with your hand. If it doesn’t retract, the fermentation is complete.
6. Transfer the dough to the cutting board and tap lightly to exhaust
7. Divide the dough into eight equal parts, then round
8. Cover with a layer of plastic wrap and let stand for 15 minutes
9. Tap the dough lightly to exhaust, then roll it into a beef tongue shape, and roll out the edges a little thinner
10. Roll the dough from top to bottom
11. And then rub it into a long strip
12. Cut the sausage into small pieces, take a small piece of sausage and put it in the middle of the noodles, staggered left and right, then put in a piece of sausage, repeat in turn
13. The closing part should be squeezed tightly, with the mouth facing down
14. Put it in the baking pan, cover with a layer of plastic wrap, and ferment for the second time until it is twice as large.
15. Brush with a layer of egg liquid, then squeeze the salad dressing, sprinkle with chopped basil, then put it in the preheated oven, and bake at 180 degrees for 15 minutes
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