Failed sausage bun~Exclusive look at the reasons

Put the ingredients for the sponge dough together, knead into a dough, and take it out after refrigerating overnight.

Add all ingredients of the main dough except the butter into the mixer bowl, cut the pre-ferment dough into small pieces and put them in together, mix on low speed for 3 minutes, then mix on medium speed for 5 minutes, but this time I didn't keep track of the time, and I guess the medium speed mixing was for more than 5 minutes.

It's in this state.

Add softened butter, mix at medium speed for 4 minutes, then beat at high speed for more than 8 minutes, without timing accurately or checking in time.

In the last stage, the dough does not hold its shape.

Divide the dough preparation and knead it into a dough.

Roll it long and put in the sausage.

Fermented at room temperature for nearly 50 minutes, went downstairs to do a nucleic acid test, then worried that it hadn't fermented enough, and put it in the oven to ferment for another 30 minutes.

Dip in egg mixture, soft dough, sprinkle black sesame seeds, chopped green onions.

Bake at ℃ for 20 minutes.

Taken out of the oven, the bread is not soft, the texture is coarse, and the shape is also unattractive. I searched online and found possible reasons for this.