热狗面包Sausage bread rools

将全脂牛奶和全蛋液先倒入钢盆里，才加入冷藏老面种、高筋面粉、细砂糖、海盐及即溶酵母即可开始搅打面团。Combine full cream milk, egg sauce into mixing bowl, add in levain, high protein flour, sugar, sea salt, and instant yeast, beat together until a soft dough is formed.

待面团搅打到可以拉出较厚的薄膜时，加入无盐牛油，继续搅打成光滑的面团。Kneading dough until it allows gluten to form, add in unsalted butter, continue beat to become smooth dough.

取一小块面团检测，可拉出大片不易破的薄膜，即完成。Take some dough to check the elastic bread dough.

将面团滚圆放进盒子盖好，进行第一次发酵至2倍大，需要1个小时左右。Rolling the dough into ball shape, keep into container and cover to have a first rise in room temperature for 1 hour untill doubled in size.

取出面团放在工作台上用手轻按压排气，分割成8份，滚圆休面10分钟之后，开始整形。Spread some flour on the table, dust the dough with flour, press it gently to release the air. Divide the dough into 8 equal pieces, roll up and rise for another 10 minutes.

将面团擀开呈椭圆形，反面放上1根热狗然后卷起，捏紧收口切对半，然后整齐排列在模具里。Pin roll the dough, arrange one sausage on top and wrap the rolled dough, pinch and seal the edges, place them in the mould.

进行最后发酵至2倍大，抹上全蛋液撒上干欧芹叶，以摄氏160℃上下火烘烤25分钟。Arrange the dough into toast mould, have the 2nd rinse till double in size, rub the surface with egg sauce and dried pasrley, bake into preheated oven @160℃with top or bottom heat for 25minutes.

出炉后在桌子上轻敲一下模具散热，取出面包放在网架上，待凉即可享用。Cool baked bread, then turn bread out onto a cooling rack to finish cooling. Serve.