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All materials are weighed and prepared. If the sausage is frozen, it should be taken out and thawed in advance.
All the ingredients except butter are put together until the gluten is expanded and the surface is smooth.
Add the butter to the expansion stage and let the base be fermented in the warm place.
At the end of the basic fermentation, the dough was taken out and vented, and a total of 6 doughs of 60 g or more were divided, and the plastic wrap was slid for 15 minutes.
The slackened dough is first squashed into an oval shape, and the two sides are folded in half and then folded into an oval shape, which is slightly longer than the length of the sausage.
Put in a fermented oven and place a bowl of hot water underneath for secondary fermentation.
At the end of the fermentation, the surface is brushed with egg liquid, and the zest sausage is placed in the middle, and the force is tightened.
Squeeze with salad dressing or ketchup and sprinkle with chopped green onion.
Enter the preheated 180 degree oven for 15 minutes. Immediately after the release, the amount of seaweed powder is applied to the surface.