Cooking Steps

1. 

   Step1:Weigh the material of a in the Bread Bow

2. 

   Step2:Weigh B's material in another Bread Bowl.

3. 

   Step3:Pour water over the dry yeast in bowl A. stir vigorously with a wooden spatula.

4. 

   Step4:After adding material B, please mix slowly to avoid powder splashing.

5. 

   Step5:Mix the materials evenly and put them on the table to knea

6. 

   Step6:Knead the surface to the state of smooth surface. Knead the surface.

7. 

   Step7:Put the dough into a bowl with the seam facing down. Cover with plastic wrap. Fermentation at 40 ℃ for 2535 minutes.

8. 

   Step8:Divide the dough after one fermentation into 4 equal parts.

9. 

   Step9:After the dough is dough again, sew the mouth, cover with wet towel and wake up (10 minutes

10. 

    Step10:Roll up the seam of the dough. Use a rolling pin to roll it into an 8 × 16 rectangle

11. 

    Step11:Spread the salad dressing and mustard on the side close to your body. Put on the sausage and roll up the dough tightly.

12. 

    Step12:Squeeze the seam tightl

13. 

    Step13:Put the seam down. Put a U-shaped shape on the baking tray.

14. 

    Step14:Use scissors to cut 4 cuts evenly on the outside of the dough (about half the depth of the sausage

15. 

    Step15:Cover with plastic wrap A kind of Wet towel. Fermentation at 40 ℃ for 25 minutes. Preheat oven to 220

16. 

    Step16:Brush the surface of the dough with egg liquid. Fry the bread powder and parsley powder, mix them and sprinkle them on the surface. Finally, pour in the colored oil and bake in the oven. (bake at 220 ℃ for 10 minutes

17. 

    Step17:After baking, put it on the radiator to cool down. Enjoy when the temperature is righ