Cooking Steps

1. 

   Step1:All material

2. 

   Step2:Heat 50g pure milk for about 40 degrees. Add yeast. Stir well. Wake up for 10 minutes.

3. 

   Step3:First mix 120 milk, 10 oil, 7 salt and an egg (beat the egg in a small bowl and then add a little bit later to brush the surface). Then add 350 high gluten powder.

4. 

   Step4:Preheat the oven at 100 ℃, then add the yeast that has just woken up to the high gluten powder, and knead it until it is not sticky.

5. 

   Step5:Cover the dough with wet cloth and put it into the preheated oven. Do not fire (this method is more suitable in winter) for about half an hour. Send it to 2 or 2.5 times of the size.

6. 

   Step6:After fermentation, continue to knead, exhaust and cut small dosage.

7. 

   Step7:Preheat the oven for 100 degrees. Knead each small dosage. Put the kneading ring into the baking tray paved with oil paper. Then put it into the preheat oven. Ferment twice. About half an hour.

8. 

   Step8:It's from small dough. Because it's inexperienced. It doesn't look good. It's too big to knead, so it's too big to stick together after the second fermentation. You can change the version according to your own discretion. Brush the egg liquid on the dough which has been fermented twice. Add some sesame seeds. Put them in the oven for 200 ℃ for 30 minutes.

9. 

   Step9:Coming ou