Ingredients

Vienna sausage

10ea
Strong flour

270g
Sugar

40g
East

7g
Butter

35g
Salt

1/2ts
Eggs

1ea
Milk

80g
canned corn

3TS
onion

1/2ea
pepper

1/2ea
pepper

1/2ea
Mayonnaise

suitably
Ketchup

suitably
Mustard

suitably

Cooking Steps

STEP 1/3

First, measure the ingredients accurately and sift the powder twice to prepare. Mix eggs and milk well, put the powder in the baking machine, add sugar and salt, and leave the first fermentation to the baking machine. Drain the canned corn while kneading in the baking machine and chop the vegetables into small pieces and mix them with mayonnaise and mustard sauce. After the first fermentation, divide the dough into 10 pieces and make a round shape, cover it with plastic, and let the medium fermentation take 15 minutes. After medium fermentation, roll the dough to the right, place the sausage on top, and roll well roll. Finish the ends well like pinching.

STEP 2/3

Cut the well-rolled sausages into appropriate intervals, shape them one by one, and then put the salad on top to ferment the second batch for about 40 minutes.

STEP 3/3

After the second fermentation, sprinkle mayonnaise and ketchup on top and bake in an oven preheated to 180 degrees for 20 to 23 minutes.

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