Cooking Steps

1. 

   Step1:First add the liquid material into the bread barrel, then add the dry material, and then add the dry yeast. The thick film can be pulled out after rubbing.

2. 

   Step2:Then add the softened butter.

3. 

   Step3:Keep rubbing until you can pull out the thin and transparent film.

4. 

   Step4:Roll the dough in a clean basin.

5. 

   Step5:Put the plastic film on the bag and refrigerate it for fermentation.

6. 

   Step6:Take it out after fermentation.

7. 

   Step7:Exhaust. Cut into dough of 40g / piece. The roll cover is loose.

8. 

   Step8:Roll the dough open. Turn it over.

9. 

   Step9:Lunch meat in the middle.

10. 

    Step10:Wrap it. Tighten the seal.

11. 

    Step11:Turn over. Brush the surface with egg liquid.

12. 

    Step12:Covered with sesame seeds. Put them in the baking tray.

13. 

    Step13:Ferment to twice the size in a warm place.

14. 

    Step14:Place in the middle of the oven. Bake at 180 degrees for 15 minutes.

15. 

    Step15:After baking, put it on the grill to cool.

16. 

    Step16:Done.

17. 

    Step17:Refrigerated fermentation is a time-saving method. Sometimes we knead the dough. Suddenly we have something to go out. Or it's too late. If it's too late to ferment, then we can put the dough in the refrigerator for cold fermentation. Generally, refrigerated fermentation is about 4 ℃ and 17 hours. Of course, if you think 17 hours is too long, we don't have to wait until 17 hours to get it out. It can be taken out from the refrigerator in advance, put it at room temperature for temperature return, and the dough can continue to ferment at room temperature after temperature return. Until fermentation is complete. The method of refrigerated fermentation is very simple. It is to roll the dough. Put it into a clean basin. Cover the plastic film or lid. Make sure that the lid is tight. There is no gap. Then put the basin into the refrigerator and wait. When the time is up, take out the basin and put it back at room temperature. When the dough changes back to room temperature, you can proceed to the next step. Sometimes, I also turn up the temperature of the refrigerator to reduce the fermentation time. Fermentation at 7 ℃ for about 8 hours. Knead the dough in advance in the evening. You can reshape the dough after sleeping all night. But the premise must be put at room temperature. But I don't know if it's right. But the bread is delicious. Friends with in-depth study are welcome to discuss it together. Procedure of sesame lunch meat bread 1