1. Weigh all materials first
2. Add white sugar, milk powder, eggs, milk and 50g water to the flour
3. Knead into a smooth dough, cover with plastic wrap and let stand for 20 minutes
4. Add 15g of water to the yeast
5. Stir well
6. Knead the stirred yeast into the resting dough and knead it to the expansion stage
7. After the expansion stage, add butter and salt to continue kneading
8. After kneading to the complete stage, it is enough to be able to pull out the film
9. Finish the dough smoothly, put it back in the basin, cover it with plastic wrap, and leave it at room temperature for the first fermentation
10. When the dough grows to 2-2.5 times the size, stick a hole on the surface of the flour with your fingers to prevent it from rebounding, and complete the first fermentation
11. Sprinkle thin powder on the operating table and dough to prevent sticking, and take out the dough. Roll out the dough with a rolling pin to exhaust air
12. The rolled dough is rolled up from one side, then rounded, and let stand for about 10 minutes
13. Divide the dough into 6 evenly after standing still, cover with plastic wrap and relax for 10 minutes
14. Roll the loose dough with the smooth side down and roll it out into a long strip with a width slightly longer than the length of the sausage
15. Rub the bottom thinly
16. Sausage on top
17. Put the sausage on the top, roll up from top to bottom, tighten the bottom edge, press it slightly with your hand, and put it into the mold
18. Put it in the oven for the second fermentation, and put a bowl of hot water under the baking tray. The dough is almost filled with paper film, and the second fermentation is completed
19. Remove the baking tray. Preheat the oven, 180 degrees, the upper and lower pipes. Sprinkle with shredded cheese, squeeze the salad dressing and tomato sauce, put it in the preheated oven, and bake for about 20 minutes.
