Wheat Ear Cheese Sausage Bun

Put all the dough ingredients except for salt and flaxseed into the UKOEOU10 dough mixer and knead at low speed until the dough comes together.

Stir quickly until a thick film forms, add salt and mix evenly, then switch to fast mixing to form a thin film (fully stretched).

Add flax seeds and mix evenly, then take out the dough and knead until the surface is smooth, and let it ferment for about 50 minutes.

After full fermentation, divide into portions of 30 grams each, shape into balls, and proof for a second time for 30 minutes.

After baking, use the spatula to shape the surface of the dough so that it matches the length of the sausage, flip it over and place it horizontally, put on half a slice of cheese, and squeeze mustard seed sauce over it.

Place the sausage on top, roll it into a cylindrical shape, and sprinkle some white sesame seeds.

Cut at a 45-degree angle with scissors, cutting thicker for longer hair and thinner for shorter hair.

Bake at 200 degrees for about 12 minutes using a Gao Bick 80s.