Cooking Steps

1. 

   Step1:Stir the ingredients in a bread maker until the dough is slightly smooth. Add butter for about 20 minutes. Add butter for the last five minutes.

2. 

   Step2:Refrigerate and ferment. I ferment for 16 hours. Twice and a half of the original dough.

3. 

   Step3:Tear the middle seed into small pieces. Add all ingredients except butter in main dough B. knead until smooth and q-shaped, add butter. Continue kneading until smooth.

4. 

   Step4:A thin and smooth glove film can be kneaded, which can be used for basic fermentation.

5. 

   Step5:Two and a half times the size of the basic fermentation. It's over.

6. 

   Step6:Take out the dough. Divide it into three equal parts. Exhaust and roll. Cover with plastic wrap and relax for 15 minutes.

7. 

   Step7:Roll for the first time. Take a dough and roll it into an oval shape with a dough stick.

8. 

   Step8:Roll the bottom edge up and down. Relax for ten minutes.

9. 

   Step9:Roll for the second time. Roll the dough into a long tongue shape with a dough stick. Roll the bottom edge up and down.

10. 

    Step10:Put in the mold. Ferment at last.

11. 

    Step11:The fermentation mold is full. Brush the egg liquid on the surface. Sprinkle sesame seeds. Put in the bottom layer of the oven with the upper and lower tubes preheated 180 degrees. Bake for about 45 minutes. Put it into the oven for 10 minutes. After the surface of the bread is colored, cover the tin paper and put it too deep.

12. 

    Step12:Out of the furnace. Release the mold to the cooling frame. Cool thoroughly.

13. 

    Step13:When it's warm, it can be bagged, sealed and sliced the next day. I prefer to tear it by hand.

14. 

    Step14:Finished drawings.