Recipe:

250g of high-gluten flour, 2g of salt, 3g of dry yeast, 30g of sugar, 1 egg (about 50g), 120g of pure milk, 20g of butter, 6 hotdog sausages, salsa, ketchup, chopped parsnips.

All ingredients except butter into the chef machine, low speed mix into a ball, medium-high speed beat out a thick film to add butter, continue to mix low speed butter, and then turn to medium-high speed to beat out the film can be. After the dough is rounded and sealed, let it rise for 2 times its size, press it to exhaust, divide it into 6 equal portions, relax it for 10 minutes, roll it into a cow tongue shape and put it into a paper tray, or not put it into a paper tray, and continue to ferment it for 1.5 times its size. Press the hot dog sausage into the center, squeeze salad dressing and ketchup on the top, and sprinkle some chopped green onion. Preheat oven to 170 degrees Celsius for 18 minutes (adjust oven temperature according to actual situation)