The dough material except butter is placed in the inner bucket of the bread machine, and the surface of the dough is smooth, and a relatively thick film can be pulled out. Add butter.
After adding the butter, knead until the dough is fully expanded.
The dough is placed at a temperature for basic fermentation (ambient temperature is about 27 ° C)
Ferment until the dough grows up to 2-3 times, the fingers lick the flour into the dough, the small holes do not rebound or rebound slightly, the dough does not collapse.
The dough was divided into 8 equal portions of about 45 g each. Roll the dough and let it relax for 15 minutes.
Take a loose dough and use a rolling pin to make an oval shape.
Roll over and roll into a strip shape to tighten the interface.
Roll all the dough in turn and put them in order.
Take out the first rolled dough and knead it into a strip of about 28 cm.
Dry the surface of the hot dog, then wrap the dough around the hot dog. Don't wrap it too tightly to avoid popping when baking.
All the doughs were shaped in turn, and the final fermentation was carried out in a warm and humid place for about 30 minutes until the dough grew significantly. (ambient temperature is about 35-37 ° C)
At the end of the final fermentation, brush the egg on the surface of the dough, sprinkle with Mozzarella cheese and squeeze the salad dressing.
Feed into a preheated oven, set fire to 180 ° C, set fire to 160 ° C, and bake for 15-18 minutes. After the furnace is baked, the seaweed is decorated on the surface.
The hot dog used in the formula has a length of 10 cm, a small dough of 45 g, and a 28 cm long strip. If a hot dog longer than 10 cm is used, the weight of the dough should be increased accordingly and twisted into longer strips.