How to make wheat germ hot dog buns

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  1.Weigh the ingredients and set aside.

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  2.Ingredients preparation.

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  3.Except butter, put all the bread ingredients into the bread bucket in the order of liquid first and then solid.Add bread flour and wheat germ to cover the surface of the liquid.Bury the yeast into the flour.

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  4. After setting up 2 dough kneading programs, add butter softened at room temperature and continue setting 2 A dough kneading procedure.until the membrane expansion stage.

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  5. Place the dough in a warm place to ferment for 1 hour until it doubles in size.Use your finger to gently press a hole.If it does not shrink back immediately, it means the fermentation process is complete.

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  6. Divide the fermented dough into 6 small pieces and deflate the small dough.Roll into a ball and let rest for 15 minutes.

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  7.Take a small amount of dough and roll it into an oval shape.Turn the small dough over and roll it out from the bottom.Thin, roll it from top to bottom, roll it out to be twice as long as the crispy sausage, wrap the dough around the crispy sausage into an "O" shape, and pinch the joint tightly.

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  8.Similarly shape the other dough and put it into the baking pan.

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  9.Put it in the oven and put a basin of hot water under the oven for final fermentation, about 60 minute.After fermentation is complete, brush with a layer of egg wash.

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  10. Squeeze on appropriate amount of salad dressing.
  

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  11.Put it into the middle and lower layers of the preheated oven at 180 degrees, up and down Bake at 180 degrees for 20 minutes.

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  12.See if you are satisfied with the internal organization.The layers are clear and the brushing effect is great.