Classic sausage bread, delicious sausage, soft bread, super tasty.

First, we make the dough. Mix 75 grams of warm milk, 1 egg, 20 grams of white sugar, and 3 grams of yeast together and stir evenly.

Sift in 180 grams of bread flour and 10 grams of milk powder, mix evenly with a spatula, then knead by hand for 1 minute until it forms a dough. (Note: If it's too sticky, just sprinkle a little flour.)

Wrap it with plastic wrap and let it rest for 15 minutes.

Take out the relaxed dough and add 25 grams of unsalted butter softened at room temperature and 2 grams of salt.

Knead with your hands for 3-4 minutes, don't be afraid of it sticking to your hands, if you keep kneading it will gradually stop sticking to your hands.

Rub all the butter in.

Continue to slap and knead the dough for about 6 minutes until a relatively thin film appears; this is enough for making regular bread. (If you want a thinner film, just continue to slap and knead the dough)

After shaping the dough into a ball, cover it with plastic wrap and let it ferment until it doubles in size.

For properly fermented dough, it is fine as long as your finger does not spring back when you push it in.

Then evenly divide it into 6 parts.

Knead into a ball again and let it rest for 10 minutes.

Take a piece of dough, shape it, and then wrap the sausage inside. There are various shapes, and you can be creative.

Place a cup of hot water in the oven to help the dough ferment until it is 1.5 times its original size, then brush the surface with a layer of egg wash.

Then squeeze on some salad dressing and ketchup, and sprinkle a little chopped green onion.

Preheat the oven to 170°C and bake for about 15-20 minutes. (Note: after the surface is browned, cover with a sheet of aluminum foil to prevent the surface from burning)

Classic sausage bread, done O(∩_∩)O

Just looking at its appearance is very tempting; it definitely tastes good.

Delicious sausages paired with sweet and sour ketchup and rich salad dressing.