Preparation

• step 1

  Put 160g milk, 1 egg liquid and 30g sugar into the main pot

• step 2

  Add 300g high gluten flour and 4g dry yeast

• step 3

  Put on the measuring cup and mix the materials at 20sec/REV 4

• step 4

  Start the KNEAD mode and knead the flour granules into dough for 4min

• step 5

  Add 30g butter and 2g salt

• step 6

  Start the KNEAD mode again and knead the dough for 4min

• step 7

  Take out the dough and shape it

• step 8

  Put the dough in a bowl, cover it with plastic film, and ferment it at 40min/30℃

• step 9

  Take out the fermented dough and divide it into 10 equal parts

• step 10

  Knead each part into a round shape and wait for 15 minutes

• step 11

  Rub the round dough into a long strip as shown in the video

• step 12

  Rub the dough into a longer and thinner strip

• step 13

  Wind the dough strip around the sausage evenly and ferment them at 30min/38℃

• step 14

  Preheat the oven to 180℃, brush egg liquid on the fermented bread and sprinkle with black sesame

• step 15

  Bake the dough for 16min at 180℃