Cooking Steps

1. 

   Step1:Mix all the materials in the main material. Knead into dough until elasticity increases and the surface is smoot

2. 

   Step2:Cut the prepared butter into small pieces and add into the dough. Knead until it is completely absorbed by the dough. It is more delicate and elastic.

3. 

   Step3:Take small pieces for testing. Slowly extend to pull out the translucent membrane, i.e. the expansion stage.

4. 

   Step4:Put the dough in a container. Cover with a wet towel. Put it in a warm and moisturizing place for the first fermentation. 60-90 minute

5. 

   Step5:Take out the dough that has been fermented to twice the size. Use both hands to gently press to discharge the big bubbles. Then divide the dough into 8 parts. Knead and cover with wet towel to relax for 10 minutes. (size each dough according to sausage size

6. 

   Step6:Roll out the dough into a long oval shape. Put in the sausage and squeeze the seal tightly.

7. 

   Step7:Use a knife to cut 5-6. Be careful not to cut off the other side of the face

8. 

   Step8:Turn the unbroken skin inside. Turn each small piece of sausage upside down. Form a row.

9. 

   Step9:PS - if you feel that the previous step is not easy to do, you can also roll the dough into a 15cm long spiral to wrap the sausage 3-4 times.

10. 

    Step10:After making the shape, put it into the baking tray and ferment in a warm and moist place for 40 minutes. The dough is fermented to 1.5 times the size.

11. 

    Step11:After fermentation, preheat the oven 180 degrees. Brush the whole egg liquid on the surface of the bread. Sprinkle with chopped shallot. Put it on the top of the oven. Bake for about 15 minutes until the surface is golden.