Leave the fermentation until it becomes honeycomb-like (about 1 hour in summer), add all the ingredients of the main dough, add an appropriate amount of water or flour to adjust the hardness of the dough, knead until the film is completely formed, and ferment until it doubles in size

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Press lightly to release the air, take out 150 grams of dough (1/6 of the total dough) and make 3 sausage buns. Divide the remaining dough into 6 equal parts to make 2 toasts, round and let rest for fifteen minutes

Toast Shaping:

1. Use a rolling pin to roll it into a square shape from the middle to all four directions, with the smooth side facing down. Fold one side of the dough 1/3 toward the center and press it with the palm of your hand. Close the whole piece of dough

2. Fold the other side of the dough 1/3 to the center, and then press the whole piece of dough to make the width consistent with the width of the toast mold;

3. Roll the dough from the top and press lightly to make the surface of the dough roll bulge. Roll the entire dough in the same way (about 2 and a half turns), tighten the end, with the seam facing down, put it into the toast mold, and let it rise for 8 minutes. Full

How to shape the sausage buns: Take a piece of dough and roll it into a long strip, connect the head and tail, tighten the edges, place it in the baking pan, put the sausage in the middle and let it double in size, squeeze on the salad dressing and Tomato sauce

Intestinal buns: 180 degrees for the middle and lower layers for about 15 minutes

Toast: 180 degrees for the middle and lower layers for 40 minutes