High gluten flour: 300g, low gluten flour: 35g, sugar: 50g, egg liquid: 40g, salt: 4g, yeast: 4g, milk powder: 15g, milk: 175g, butter: 35g, white sesame: moderate amount, honey, water,
Step 1: Put all the powder together on a clean table and build a powder wall (the powder is: high and low gluten flour, sugar, salt and milk powder). Sprinkle the salt in the middle and pour the yeast powder. Do not mix the salt with the eggs and milk. Stir Pour into the powder wall little by little and evenly.
Step 2: Add little by little and into the dough
Step 3: The dough that has just been made is like this. Super sticky. Very sticky. It looks like more water and less powder. But do n’t add powder! Keep kneading.
Step 4: After kneading for a few minutes, it will be much better. The dough looks smoother and it does n’t stick too much. As shown in the figure, you can see that the dough is swollen. You can add butter
Step 5: I do n’t add all the butter at a time. It ’s not so sticky when I add it a little. I add butter and start kneading. I may stick my hands to the table and knead for a while.
Step 6: Knead it like this. In the expansion stage, the film can be pulled out, but it is easier to break the hole.
Step 7: Put in a bowl, cover with a cloth or plastic wrap, put in a warm place, and ferment for about 2 hours.
Step 8: Send it to 1.5-2 times the size
Step 9: Weigh the amount and divide it into 10 pieces. Make a circle and cover with plastic wrap or a clean cloth. Wake up for 15 minutes.
Step 10: take a long roll
Step 11: roll it up
Step 12: cut in half
Step 13: Find a mold. I use a square non-stick mold, about 24cmx24cm. Pour on corn oil (or oil that doesn’t taste too heavy) and mix well.
Step 14: pick one up and dip in water
Step 15: dip white sesame again
Step 16: Put in the mold, leave some space between each one, and perform secondary fermentation.
Step 17: Mix honey and water 1: 1, spread on small bread, sprinkle a little white sesame, heat in the middle of the oven for 180 minutes, and preheat for about 16 minutes