Cooking Steps

1. 

   Step1:Add high gluten flour, sugar, milk powder, whole egg liquid, condensed milk and yeast into the bread barrel to start the kneading process and make doug

2. 

   Step2:Add the softened butter and a pinch of salt to start the kneading process and knead the butter and dough evenl

3. 

   Step3:Cut a small piece of kneaded dough to support the glove fil

4. 

   Step4:Evenly knead the dough and cover the fresh-keeping film and ferment it to twice the size at room temperatur

5. 

   Step5:The fermented dough has a round hole when it is dipped with dry powder. It can rebound slightly

6. 

   Step6:Take out the dough and put it on the kneading pad. Press to exhaust

7. 

   Step7:Divide the dough into six equal part

8. 

   Step8:Knead each dough until the surface is smooth. Relax the plastic wrap for 20 minute

9. 

   Step9:Take a piece of loose dough. Roll it into long strips, the length of which is the same as that of sausages

10. 

    Step10:Put the dough in the baking tray. Cover the plastic film and ferment at room temperature

11. 

    Step11:The fermented dough is significantly larger than before. Press the sausage in the middle of the dough

12. 

    Step12:Sprinkle with some meat flos

13. 

    Step13:Sprinkle some basil leaves. If you like chives, you can sprinkle chives

14. 

    Step14:Squeeze salad sauc

15. 

    Step15:Preheat the oven for 170 ℃ and bake for 30 minutes. Color the surface. Put it aside and cool it thoroughly and seal it

16. 

    Step16:Good for breakfast or picni