How to make hot dog rolls

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  1. Medium dough (175g high-gluten flour, 2.5g instant dry yeast, 72.5g milk, 37.5g egg white, 2g salt) Mix all the dough ingredients and knead into a dough.I use a mixer and knead for 15-20 minutes.Then put it in the refrigerator to ferment for more than 17 hours.

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  2. Take out the medium-sized seeds and cut them into small pieces.Mix them with the main dough ingredients completely.I Put it directly into the kneading machine and knead for about 20 minutes.(Main dough ingredients: 75g high-gluten flour, 45g fine sugar, 1g salt, 55g light cream, 20g butter)

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  3.Cover the kneaded dough with plastic wrap and let it rest for half an hour.

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  4. Take out the relaxed dough, deflate it, and divide it into 3 small portions of equal size , continue to relax for about 15 minutes.

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  5. Roll the relaxed dough directly into a cow tongue shape, turn it over and roll it up.Continue to relax for 15 minutes.

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  6. Roll the dough into an oval shape, roll it from top to bottom, and use your hands to shape it into a long strip.Shape the dough, wrap the dough around the ham sausage, and tighten the upper and lower edges.Arrange on the baking sheet, leaving enough space.Finally ferment until 1.5 times in size.

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  7. Brush with egg wash and sprinkle a small amount of sesame seeds on the surface.

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  8. Preheat the oven to 170 degrees, put in the dough and bake for 25-30 minutes.(There are differences in ovens, so you can control it yourself)