Step1:Put all the ingredients except butter in the dough material into the basin. Knead until the dough comes out of gluten (at this time, the dough surface is relatively smooth, cut a small piece of dough. The thin film can be pulled out, but the film is not solid enough).
Step2:Cut 20g of butter into small pieces and add to the bowl.
Step3:Knead to the extended state (the state is - take a small piece of dough and stretch it out by hand. The dough can form a transparent film, but the film strength is general. After being pierced by hand, the edge of the break is irregular. The dough at this time is the extended stage).
Step4:Put the dough into a basin, cover with plastic film, and put it in a warm place for basic fermentation.
Step5:Fermented to 2 ~ Two point five Double big. Dip your fingers in flour. Poke a hole in the dough. The hole will not retract. That means the fermentation is finished. (this time I'm wandering around on Weibo again. I've been over fermenting. Teach me a lesson.)
Step6:Fermented dough. Knead for a while to remove the air from the dough. Divide the dough into 8 parts on average. Roll the dough and let it relax at room temperature for 15 minutes
Step7:Fermented dough. Knead for a while to remove the air from the dough. Divide the dough into 8 parts on average. Roll the dough and let it relax at room temperature for 15 minutes
Step8:Drain into the oven for final fermentation (first beat the oven for a while. Put your hands in to feel hot. Put a bowl of hot water in the oven to increase the humidity. Put the oven into the oven for final fermentation).
Step9:When the dough is twice as big as before, take out the surface and brush the egg liquid. Sprinkle a little sesame. Put into the middle layer of the preheated oven. Heat up and down. Bake at 180 ℃ for about 15 minutes. If the color is too deep in the later stage, cover it with tin foil. You can't eat it until it's coo
Cooking tips:There are skills in making delicious dishes.