1. Pour sugar, salt, eggs and milk into the basin
2. Sift the high-gluten flour into the basin
3. Add yeast and butter
4. Mix the ingredients in the pot and cover with plastic wrap and let stand for half an hour
5. Then knead until it becomes a smooth dough, knead for 5-10 minutes
6. Cover with plastic wrap and put it in the refrigerator for 12 hours or more
7. Take the dough out of the refrigerator and exhaust with a dough stick, divide into 8 portions, and round
8. Cover with plastic wrap and relax for 20 minutes
9. Wash the green onions and cut into chopped green onions
10. Put it in the container with the butter
11. Then add salt
12. Use a whisk to beat evenly into chive sauce and set aside
13. Take a loose dough and knead it into a long strip
14. Put the ends away
15. Put a small hot dog in the middle
16. Put it in the baking dish
17. Scratch the surface of the hot dog with a knife
18. Spread the chive sauce around the hot dog
19. Coat the surface with salad dressing and let the dough rise to 2 times the size
20. Put it in an oven preheated 200 degrees in advance, put the middle layer on the baking tray, and bake on the upper and lower fire for 20 minutes
Tips:1. Mix all the ingredients well and let it stand for half an hour, the dough will be easy to knead
2. If the dough feels too wet, add appropriate amount of high-gluten flour and mix well
3. Knead the static dough until it is smooth. Don't have to knead for too long
4. The best temperature for cold fermentation is 4-5 degrees, and the time is 12 hours or more
5. If there are eggs at home, it is recommended to coat the surface of the prepared chive sausage bag with a layer of egg liquid, the finished product will be more beautiful
6. The temperature of each oven is different, please operate according to the actual temperature of your own oven
7. Try not to leave during the baking process. If you find that the color of the bread is too strong, you can add tin foil on it
8. The baked bread tastes very good when it is cooled, and it is very soft. If you can't finish it, it is recommended to put it in a fresh-keeping bag and seal it. The taste is still good the next day.
