1. Material drawing
2. The sausages are taken out in advance to thaw.
3. Reserve 10 grams of egg liquid for surface brushing. Then, except sausage and butter, mix the other materials evenly, knead into a dough, add butter, and continue kneading until the film can be formed. If there is a bread machine, you can use the bread machine to operate. Cover the dough with plastic wrap and let it ferment in a warm place.
4. Fermented to 2 to 2.5 times the size.
5. Exhaust the dough on the panel, then divide it into six small doughs and let them sit for a while,
6. Two sausages, cut into small pieces for later use,
7. Knead the small dough into a long strip,
8. Then cross the two ends with both hands, coil them up like a knot, and press a section of sausage in the middle,
9. Put them all on a baking tray lined with greased paper, and leave them to ferment for 40 minutes.
10. The surface of the fermented dough is brushed with egg liquid,
11. Preheat the oven, put it in the baking tray, set 160 degrees for 20 minutes, the temperature and time are determined according to the situation of your own oven, do not like the dark color, you can cover the tin foil in the last few minutes,
12. After the work is completed, take it out and let it cool before eating, and it can be stored in a bag when the hands are warm.
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