Cooking Steps

1. 

   Step1:Put milk, yeast, high gluten powder, sugar, salt, egg and milk powder into the bread machine in turn. Start the kneading procedure for 20 minutes and knead to the expansion stage (the dough surface is relatively smooth, and the thick and rough film can be pulled out).

2. 

   Step2:Add the softened butter. Continue kneading for 20 minutes until the dough reaches the full stage (the dough can pull out the thin and unbreakable film).

3. 

   Step3:The dough is kneaded to start the fermentation process. (fermentation to 22.5 times is the completion of one fermentation

4. 

   Step4:The inside of the dough is honeycombed. Dip a little dry flour in your hand. It won't shrink if you poke the hole

5. 

   Step5:Take out the fermented dough. Exhaust and knead. Prepare some sausages. I cut them smaller. This one can also use the whole crispy sausage according to my taste

6. 

   Step6:The dough is divided into evenly sized ingredients. (cover with plastic wrap. Take one out of one

7. 

   Step7:First rub it into long strips with thin ends and thick middle ends

8. 

   Step8:Wrap it around the sausage. The bread germ is ready. (squeeze both ends tightly. It's easy to spread when fermenting and baking

9. 

   Step9:Put them all in the oven for secondary fermentation

10. 

    Step10:A bowl of hot water can be put in the lower layer of the oven to help fermentation and increase the humidity. (the temperature of the second fermentation is about 38C, and the humidity is 85%

11. 

    Step11:The embryo is twice as big. I usually brush the broken egg liquid three times. The baked bread is golden and beautiful. (the time of brushing the egg liquid can preheat the oven

12. 

    Step12:The upper and lower tubes of the oven are set to bake at 180 degrees for 18-20 minute