1. Put an egg into the bread machine, pour milk into it, the total weight is 250 pieces. Then add sugar and salt.
2. Add high-gluten flour and yeast powder.
3. Set the bread machine and noodle function, walk twice, about 40 minutes. The dough is in a relatively smooth state, and it will feel a little sticky when you pick it up with your hands, but it will fall off as soon as you rub it, and it can moderately stretch the membrane. The edge of the hole is jagged, which belongs to the expansion stage.
4. Add the softened butter and go through the kneading function again, about 20 minutes.
5. Take out the dough and open the thinner film by hand, which is a complete stage.
6. Take out the dough and let it rise at about 30 degrees.
7. After about 40 minutes, it will be twice as big, and the fingers dipped in flour can be inserted, and the hole will not retract.
8. Exhaust, plastic, wrap meat floss or bean paste, or directly round to make small meal buns, or weave twists.
9. Continue to ferment to twice the size, brush with egg mixture, sprinkle some sesame seeds, and bake in a 180 degree oven for 15-20 minutes, or the surface will be golden.
10. The drawing effect is still very obvious. But the surface of the bread is still relatively hard.
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