1. Put all ingredients except butter into the bread bucket
2. Start the kneading program, knead to the expansion stage, add butter and continue to knead to the complete stage
3. Fermented to 2 times larger
4. After exhausting, divide into 8 equal parts for intermediate proofing for 15 minutes
5. Hot dog sausages are taken out in advance to thaw
6. Knead the proofed dough into a strip
7. Knead the dough 4 times the length of the hot dog sausage
8. Wrap the hot dog sausage
9. Put it on the baking tray after it’s all done
10. Put in the oven for secondary fermentation for 40 minutes, and put hot water in the lower part of the oven to maintain humidity
11. After fermenting, brush the egg mixture evenly, sprinkle with chopped chives, put it in a preheated oven at 180℃, and bake for 15 minutes.
Tips:1. The middle proofing cannot be omitted, otherwise the dough will shrink when kneading into a long strip.
2. Ham sausage can also be used instead if there is no hot dog sausage.
3. Chopped chives can be replaced with black sesame seeds.
