Cooking Steps

1. 

   Step1:Mix the main ingredients. Knead to the expansion stage. That is to say, the dough has a slightly thick film. The film has toughness. The edge of the hole is zigzag; the surface is covered with fresh-keeping film. At room temperature, the film is fermented to twice the size. That is to say, the hole is stuck in the middle of the dough with dry powder by hand. The hole does not collapse and does not retract; the air is exhausted and divided into 8 equal parts. The fresh-keeping film is relaxed for 10 minutes; the long to 20cm, one side is pressed very thin, the side is rolled up, and the surface is covered with fresh-keeping film relaxed 10 minutes; mix the auxiliary materials for standby; dip the loose roll in water from the middle of all two halves, and then dip the auxiliary materials. Put the oil on the bottom of the mold evenly in the baking tray; press the middle of each bread with the index finger, and pay attention to the even strength; put the self-made fermentation oven at 36 ℃ and 70 ℃ for one hour, and take it out when the volume grows twic

2. 

   Step2:Brush oil on the surface. Pour a proper amount of salad oil into the bottom of the mold (the more oil the bottom of the bread is crisper when it comes out of the oven); sprinkle a layer of sesame on the surface. Bake in the oven; preheat the oven at 230 ℃. Brush a layer of honey water (honey water = 1-1) on the surface immediately after it comes out of the oven in 1215 minutes

3. 

   Step3:Write production step