Cooking Steps

1. 

   Step1:Put all the main ingredients into the container and mix well. Mix the dough for 30-40 minutes (put it directly into the bread bucket with the bread machine. Mix the dough for 30 minutes) until the dough is smoot

2. 

   Step2:Ferment in the oven. After the dough is kneaded, cover with plastic film. Put it into the oven for fermentation for 40 minutes. Make it more than twice as long (put a bowl of hot water in the oven to prevent the dough skin from drying. I'm afraid the humidity is not enough. Put two bowls)

3. 

   Step3:Dough with good hair (insert fermented dough with a little finger powder. The dough will not collapse. If the hole does not retract, it is OK

4. 

   Step4:Divide the dough into 6 parts. Cover with plastic wrap. Roll and relax for 10 minutes

5. 

   Step5:Take a piece of dough. Rub it into long strips. It's twice the length of sausages

6. 

   Step6:Rub the tip at one end, flatten the tip at the other end, and then wrap the tip at the flattened end. Close up and squeeze tightly (to prevent cracking after 2 fermentation

7. 

   Step7:Put in the baking tray (it's better to put oil paper or tin paper on it) and pay attention to the reserved interval. The length of the middle hole is basically close to the length of the sausage

8. 

   Step8:Put in the baking tray. Ferment twice for 40 minutes (put the baking net on it. Put the bowl of hot water on it

9. 

   Step9:Preheat the oven 180 degrees. Brush the egg liquid. Fill in the sausage. Squeeze the salad sauc

10. 

    Step10:Sprinkle some scallion. Put the second layer. Bake at 180 degrees for 15 minutes