Cucumber Hot Dog Bun

Post-greasing method: Put all the ingredients except butter into the bread machine and start the kneading process to the end. Add room temperature butter and start the dough cycle to the end.

Let the dough rise in a bread machine until doubled in size.

Take out the fermented dough, flatten it and deflate it, cover it tightly and let it rest for 10 minutes.

Divide the dough into 6 equal portions.

Take a piece of dough and roll it out into a shape of beef tongue. (This is the standard rolling method)

It can also be rolled into a square shape.

Roll up toward one end and taper on both sides.

Place in bread paper tray. You can also place it directly on an oiled baking sheet. Complete the other 5 dough pieces in the same way.

Place the shaped dough into the baking pan. Put it into the oven and start the fermentation setting for the second fermentation until it doubles in size. (Put a cup of warm water in the oven to maintain humidity for fermentation)

Take out the fermented dough and lightly brush it with egg wash. Preheat the oven to 180 degrees for 10 minutes in advance.

Place the dough brushed with egg wash into the middle rack of the oven, bake at 180 degrees for 15 minutes, then take it out of the oven.

The baked bread is waiting to cool. Next make the hot dog sandwich.

Prepare cucumber, salad dressing, and crispy sausage.

Wash the cucumber and use a melon peeler to cut out long slices.

Take a piece of bread and cut it in the middle with a knife without cutting it. First squeeze in an appropriate amount of salad dressing.

Finally, put cucumber slices and crispy sausage on top, and add an appropriate amount of salad dressing on the surface to complete.

Another finished product.

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