Twisted Sausage Buns

I been wanting to try out Agnes Chang's bread recipe. I used 1 portion of basic sweet bun dough to make these buns.

Ingredients;
(A)
400 high protein flour}sifted
100 low protein flour}sifted
10g milk powder
1 tsp salt
1 tbsp yeast
100g caster sugar
1 egg
220ml water

75g butter
10 chicken franks, cut into half
Low fat mayonnaise
Pork floss

Method
-Mix (A) to form into dough
-Add butter, knead till gluten is form
-Cover with a wet cloth & leave to rise till double the size
-Punch down & knead again till smooth
-Knead the dough lightly to release gases produced in the proving process.
-Divide into 50g portions, roll into balls and rest for 5 minutes.
-Roll each dough into rectangle shape.(width of dough should be the same as the length of the sausage)
-Place sausage on a rectangle pc of dough and roll like a swiss roll
- Cut wrapped sausage roll into 6 equal portions, leaving a thin joint of dough in between each portion.
-Cross the first and the last joints to obtain pattern.
- Place on a greased baking tray and leave to rise for 30 minutes.
-Glaze with egg wash, bake in preheated oven at 210ºC for 15-20mins.
-Cool the sausage bread on a cooling rack.
-Drizzle with low fat mayonnaise, top with pork floss.
-Enjoy! Its reali yummy~licious.