It is said that the American people consume 19 billion hot dogs per year, 90 per capita, worth 500 million US dollars. The eaten hot dogs are spread on the equator and can circle the earth 26 times.
There must be a reason why hot dogs are so popular, mainly because they are easy to eat and taste good.
Ingredients: high-gluten flour, low-gluten flour, milk powder, sugar, salt, eggs, yeast, water.
Accessories: butter, sausage, egg liquid.
1.Mix the main ingredients and knead into dough, then knead until the dough is more delicate, soft and elastic;
2.Add the butter in soft cuts and continue to knead until the butter is completely absorbed;
3.Put the dough in a container covered with a wet towel, put it in a warm and humid place for the first fermentation, about 60-90 minutes;
4.Take out the dough that is twice as large, and gently press the dough with both hands to let out the large bubbles inside;
5.Divide the dough into 8 equal parts, knead it round, cover it with a damp towel and relax for 10 minutes;
6.After relaxation, the small dough is rolled into a 15cm long strip, and the sausage is spirally wrapped 3 or 4 times;
7.Put the head and tail dough into the baking tray fixedly, put it in a warm and moist place for final fermentation for about 40 minutes, and the dough is fermented to 1.5 times the size;
8.Preheat the oven 180 degrees; brush a layer of egg liquid on the surface of the fermented bread, put it in the upper middle layer of the oven, bake for about 15 minutes until the surface is golden.
1.The length of the small dough can be adjusted slightly according to the length of the sausage;
2.Note that the length of the noodles will be about 1cm after the sausage is wrapped. At the end of the fermentation, the dough will remain flush with the sausage.