1. Live the material of the medium kind of dough into a dough and knead it evenly.
2. Cover with plastic wrap, place in a warm place, and ferment to about 4 times its size.
3. Add all the ingredients of the main dough (except butter) and knead to the expansion stage, add the softened butter, and knead to the complete stage (the dough can pull out a thin and non-breakable film). Cover with plastic wrap and let it rise for 30 minutes.
4. Exhaust the fermented dough, divide it into 8 portions, round it, cover with plastic wrap and relax for 15 minutes.
5. Take 1 dough, roll out into a rectangle, and roll out the bottom edge thinly.
6. In the middle of the dough, use a scraper to cut into strips.
7. Put the sausage on top.
8. Roll up and get plastic surgery.
9. Open the baking tray at intervals, and spread oil paper on the baking tray.
10. When it fermented to twice the size, brush the egg liquid on the surface.
11. Put it in the preheated oven, 170°, upper and lower fire, middle level. Bake for 15-20 minutes.
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