1. Put high-gluten flour, eggs, milk, sugar, and dry yeast in a basin, stir with chopsticks, add appropriate amount of water during the period (if you put too much milk, you can keep the water), the stirring is almost done, knead the noodles by hand
2. After kneading the dough evenly, add butter and continue to knead the dough to make the butter and the dough fully blend
3. Put the kneaded noodles in a basin, cover with a lid, and ferment to 2.5 times the size
4. Take out the fermented noodles from the pot, knead them, and divide the noodles into 6 equal portions
5. Cut the small ham sausage into two and set aside for later use
6. Take a piece of noodles, knead it, and roll it into a strip
7. Take a piece of prepared ham, roll the ham in the direction with the rolled noodles, and make six in turn
8. After the 6 are ready, put them in the baking tray for the second fermentation
9. After the second fermentation is complete, brush the surface with whole egg liquid
10. Preheat the oven for 10 minutes, put the small hot dog brushed with egg mixture into the oven and bake for 20 minutes (up and down heating, temperature 180 degrees)
11. After 20 minutes, take out and cover with tin foil and bake for another 20 minutes.
Tips:The oven is different, and the temperature is different. Check it halfway through the baking process. The surface color is almost the same. You can take it out and cover it with tin foil.
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