Add the ingredients on the top row of the main ingredients and mix. Sift the flour twice to prepare, place the salt, sugar and yeast out of touch and mix it once as if coating with flour.

Add the beaten egg and mix it, then add water and make it lumpy. When it is somewhat lumpy, knead it, then add butter at room temperature and knead it well. (Adding butter in advance interferes with water absorption.) When butter is mixed in moderation, take it out of the bowl and throw it, fold it, hold it next to it, fold it, and repeat holding it next to it.

Do the dough for about 15 minutes and when it becomes smooth, cover it with cotton cloth or wrap and make a few breathing holes for 30 to 40 minutes for the first fermentation.(Status is more important than fermentation time. Knead 1.5 to 2 times the dough.You can put it in Styrofoam with your lower neck or warm water, and it's also good for oven fermentation.)

(You can check it out through the belly button test or the spider web test.)
Be careful not to touch the dough too much.

Divide into eight equal parts and allow a bench time (medium fermentation) at room temperature for about 15 minutes. Cover it with plastic or cotton cloth so that it doesn't dry, and don't leave it at room temperature, but it's about 15 to 20 degrees, so if you want to keep it at that temperature, it's better to be warm in winter.

Wrap the sausage with the dough, pinch it, heal it, cut it into appropriate equal parts, and spread it out in zigzag. (Cut all the sausage but do not cut the dough completely.)

Apply egg water and apply secondary fermentation for about 40 minutes. (You can make it warm like the first fermentation, or you can ferment the oven.)

Mix the topping ingredients, place on top, and sprinkle ketchup. If you sprinkle mayonnaise thinly like a baby potion bottle or a piping bag, it looks better after baking.

Bake in a preheated oven at 180 to 190 degrees for about 35 minutes. When grilling the two hem, change the top and bottom so that the color is evenly distributed.When you do one step at a time, you can shorten it to 25 minutes. Look at the basic temperature and condition of the oven and adjust it.