German-style sausage bread, soft on the outside and bursting with juice in every bite—don't miss it! (Xiaomei's version)

Place the yeast, water, egg, and sugar into the Thermomix and mix for 30 seconds at speed 3 until well combined.

Add flour, mix at speed 3-6 for 30 seconds until well combined, then knead for 5 minutes.

Add salt and softened butter, and continue kneading for 5 minutes.

Remove the dough and knead it until smooth. Place it in the oven with a bowl of hot water next to it to keep it moist. Set it to 35 degrees Celsius and let it rise until it doubles in size.

If you poke a hole in it with dry flour on your finger and it springs back slightly, it's ready.

Divide the dough into 15 equal portions.

After rolling it into a ball, cover it with plastic wrap and let it rest for 10 to 15 minutes.

Take a dough ball and roll it out into an oval shape.

Flip the dough over and lay it horizontally. Place a sausage in the center and cut it into four equal parts on each side.

Pick up one on the right and press it down on the left.

Press another strip from the left to the right. Remember to press down at the end to seal it.

The cycle repeats, with the left and right sides pressing against each other.

When you're doing the last one, tuck the tail to the bottom and press it down.

Place it in the oven at 35 degrees Celsius, with a bowl of hot water next to it to keep it moist, and let it rise until it doubles in size.

Lightly brush the proofed dough with egg wash.

Those who like sesame seeds can sprinkle some on top.

Place in a preheated oven. For a conventional oven, select 180 degrees Celsius (350 degrees Fahrenheit) with both top and bottom heat, and bake for 20-25 minutes. Alternatively, for a convection oven, select 160 degrees Celsius (325 degrees Fahrenheit) and bake for 20-25 minutes.

Once it's out of the oven, let it cool until it's warm before eating.