hot dog
Overview
Bread that can be seen everywhere on the streets, bread that I never eat, just because of that loaf of meat. In fact, this bread contains meat and staple food, and it is complete with some vegetables. It’s understandable that there are no vegetables. Vegetables tend to wilt easily and are not as easy to maintain as hot dogs. Home production and freshly cooked food can naturally make up for this shortcoming. However, I am not planning to make a home version with added vegetables. Bread + hot dog, this is the most common. However, the bread you make can be as large or small as you like, but commercially available hot dog sausages cannot be found in smaller sizes. The hot dog sandwiched in the bun seems to be very real. . .
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Ingredients
Steps
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Dough ingredients
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Pour the milk, egg liquid, salt and sugar into the bread bucket
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Add flour, make a well in the flour, and fill in the yeast
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Put it into the bread machine and start the dough mixing program
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Form a uniform dough, add butter, and start the dough mixing process again
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Can pull out the film and take it out
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Place in a bowl, cover with plastic wrap, and ferment for about 2 hours
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The dough has grown
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During the fermentation process, prepare the hot dog sausages
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Divide the fermented dough into 5 equal parts, roll into balls, and rest for 15 minutes
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Roll into oval shape
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Overlap the two sides of the upper end toward the middle
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Roll up
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Arrange it into an olive shape, pinch it tightly, put it on the baking tray, and ferment for about 1 hour
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When the dough grows, brush the surface with egg wash
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Put in the oven, middle layer, heat up and down at 175 degrees, bake for about 10 minutes
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The surface is golden brown, take out of the oven and let cool
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Place the hot dog sausages in the still warm oven to heat
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After the bread has cooled, cut a knife lengthwise in the center
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Open the incision and put in the hot dog sausage
