Composition:

Steps:

Put the salt, fine sugar, flour, dry yeast and whole egg liquid into a basin in turn, and slowly add water at the same time, stir and mix with a spoon, soak the noodles for 30 minutes, knead into dough with smooth surface, and then add softened butter to continue kneading until a translucent film can be pulled out.

Sealed and placed in a warm place for basic fermentation.

Take out the fermented dough and exhaust it and divide it into 50 grams of dough.

After rounding, cover the surface with plastic wrap and relax for about 15 minutes.

Make the loose dough into a cone, relax for about 5 minutes in the middle, and then add triangular cheese slices and hot dog sausages.

Scroll from top to bottom.

Place that prepared roll on a baking tray paved with non-stick tarpaulin in advance, sealing downwards, and place in a warm place for secondary fermentation.

After the second fermentation, preheat the oven at 190 for 5 minutes; Brush the egg liquid on the surface and send it to the middle layer of the oven 180 degrees, and fire it up and down 15 minutes.