In addition to butter, all materials are placed in a mixing tank or basin, and the mixture is elastic. When it is slightly smooth, add butter. Continue to stir until the dough is smooth.
Cover the plastic wrap and let it stand in warm and humid place for about 1 hour.
After 1 hour, the dough becomes 1-1.5 times larger than before.
Divide the dough into 50-60g, squash, cover the damp cloth, and relax for 15 minutes.
The roll is harvested into an olive type, and the mouth is thin.
According to the size of the sausage, the strip of the appropriate length
Roll on the sausage, the mouth on both sides should be closely attached to the adjacent side skin, preferably under the adjacent dough to prevent bursting when baking.
Place in a baking tray with baking cloth, wake up in warm and humid place for 1 hour, then brush the whole egg on the surface and bake for about 15 minutes at 180 degrees.