The most popular bread - Sausage Salad Bun

Overview

I stubbornly believe that what I love most is what others love most, so it is my favorite bread, bar none.

Use the post-oil method to combine the ingredients except butter into a smooth dough, then add butter and knead until the expansion stage. Cover and ferment at room temperature until doubled in size. Take it out and make bubbles
Divide the dough into a round shape and divide it into six equal parts. Roll the dough again, let it rest for ten minutes, take one part, roll it into an oval shape, and press the bottom edge with your fingers to make it thinner.
Roll it up from top to bottom and pinch the joint tightly.
Grow it to your ideal length. As you can see in the picture how long it is.
Join the two ends of the kneaded noodles and pinch them tightly to form an O shape, and place them on the baking sheet
Once everything is done, proceed to secondary fermentation.
Finally, put the sausage into the noodles, brush the surface with egg wash, squeeze on the salad dressing, and add other decorations. Also note here that if your noodles are shorter, there will be no noodles in the middle after the second fermentation, and it will be troublesome to put the sausage in.
Preheat the oven to 180 degrees, with upper and lower heat on the middle level, for 15 minutes.