Hot dog ｜ Life THEATER: Recipes for useful cooking videos

Put water and dry yeast in a bowl and leave it for about 1 minute.
Put the eggs in a small bowl, add milk to a total of 120g, and mix.
Put melted yeast in a small bowl and mix.
Put strong flour, sugar and salt in a large bowl and mix thoroughly with a rubber spatula.
Combine the contents of the bowl and mix with a rubber spatula until most of the powder is gone.

When it is complete, knead it by hand (2 to 3 minutes as a guide).
When the dough is evenly moist, roll it up, put it in a bowl, wrap it and let it rest for 5 minutes.
Re-knead the dough several times (around 5 times as a guide).
Place the butter on the dough and squeeze it into the dough.
When the butter is mixed with the dough to some extent, knead it by hand until it loses its luster (around 50 times).
Roll the dough so that the surface is smooth and put it in a closed container.

Refrigerate for at least 8 hours to ferment.
It would be good if the entire vertical and horizontal swelled 1.5 to 2 times.

Place the flour (outside the amount) on the table with strong flour and remove it from the closed container.
Dust the dough, place a rolling pin in the middle of the dough, and spread from the middle to the top and from the middle to the bottom.
Repeat this process about 2 to 3 times, spread it into a square and cut it into 6 equal parts.
Fold both ends of the flattened dough toward the center and fold it in half.
Close the stitches tightly and place them on the iron plate with the stitches facing down.

Bake in a 1200W oven toaster for about 10 minutes.
When the surface is scorched, put aluminum foil on it.

Make a cut in the middle of the baked dough.
Place the cabbage and wiener chopped to your liking and sprinkle with ketchup from above.