Put the ingredients except butter and hot dog sausage into the bread machine. First, put the liquid (water and whole egg liquid), fine sugar and salt into two opposite corners, then pour in the high-gluten flour, dig a small hole in the flour, pour in the yeast, bury it and start stirring!

After about 20 minutes, the swelling state is reached, butter is added, and kneading is continued until the completion stage. Of course, both hand rubbing and chef machine rubbing can be done!

After reaching the completion stage, the dough is shaped and rounded, and then it is continuously put into the bread machine and fermented for 20-30 minutes by using the residual temperature. It can also be rounded and put into the plastic wrap of the fermentation pot cover for fermentation.

After the fermentation, take out 40g each (about 1 1), round off and ferment for 10 minute.

The dough is vented, rounded, rolled into a rectangle, wrapped in hot dog sausage and tightened at the bottom.

Shaping method 1, evenly cut five knives on the dough without cutting the roots, turn out the cut dough, connect it end to end and put it into a circle.

Shaping method 2: each small dough is evenly cut into 5 knives, and the knives are cut off and placed directly in the baking tray to make a round flower shape.

After setting, put it in the oven and ferment for 30 minutes.

Brush the surface with egg liquid (extra weight), sprinkle sesame seeds, squeeze salad dressing and sprinkle seaweed powder.

200 degrees, middle level, 15 minutes