Hot dog bun

Place the above ingredients into the bread pan in the order of liquids first and solids second, and mix until the expansion stage. Carry out basic fermentation (be careful not to put yeast together with sugar and salt, otherwise it will dehydrate and become inactive).

After fermentation is complete, divide the dough into 9 equal portions, about 60 grams each, and roll them into balls to rest for about 10 minutes.

Place the dough with the seam side down, roll it out from top to bottom into a long shape, and then turn it over. Roll it into a long strip about 30CM in length.

Pinch one end twisted onto the sausage, making sure to pinch the closure tightly on the baking tray, and let it undergo a second fermentation.

After the second fermentation is complete, brush the surface with egg wash and scallions.

Preheat the oven to 170°C ten minutes in advance, then bake for about 15 minutes. If there is no browning, turn on only the upper heating element for browning, and make sure to watch the oven closely at this time and remove it once it is browned.