Cooking Steps

1. 

   Step1:Mix bread flour, low gluten flour, refined salt and baking powder evenly. Sift and pour into the bread bucket. Add sugar and mix well. Dry yeast and milk mix well. Leave for 5 minutes and then pour into the bread bucket. Remove the shell of the whole egg and stir well, and then pour into the bucket. Select he mian position. Beat the dough until the gluten expands and the skin is smooth.

2. 

   Step2:Take out the dough and divide it into 10 equal parts. Place the dough at room temperature after rounding and relax for about 15 minutes. Shape the dough after relaxation. Roll it into long tongue shape. Roll up the dough. Pay attention to compress the mouth. Roll 10 small dough in turn.

3. 

   Step3:Take an 8-inch cake mold with movable bottom. Brush a layer of vegetable oil (anti staining) on the bottom and the mold wall. Cut the long strips of dough in the seam. Press the dough flat with the palm of your hand with the cut side down. Press a small pit in the middle to make small dough embryos.

4. 

   Step4:Mix the sesame crispy bottom powder evenly. After the bottom of the dough is moistened with water, put the crispy bottom powder under medium pressure and press. After the bottom is moistened with powder, put it into the oil brushing mold. Evenly discharge it in order.

5. 

   Step5:Put the mold into the oven. Put a bowl of hot water at the bottom of the oven to increase the humidity. Close the oven door. Ferment the dough to 22.5 times the size of the mold. When the mold is about eight minutes full, take out the mold. Coat the surface with a layer of colorless and odorless vegetable oil (such as corn oil). Then pour a circle of vegetable oil along the mold wall.

6. 

   Step6:Preheat the oven to 200 ℃. Put the mold in the baking tray (it must be baked on the baking net. It can't be put on the baking net, because the movable bottom mold may leak oil). Bake the lower and middle layers of the oven for about 1314 minutes. After taking out, it can be easily demoulded with a little cooling.