1. The brown sugar cubes are melted first with 100 grams of hot water, and then mixed with the remaining 210 grams of cold water
2. All ingredients except butter and yeast are mixed (the water absorption of flour is different, it is recommended not to add water at one time, leave a small amount and add it according to the condition of the dough)
3. Mix well with a spatula, cover with plastic wrap and let it stand for 30 minutes (to help the film emerge quickly, this step can also be omitted)
4. Add yeast and knead until it spreads, then add butter softened at room temperature
5.
Rub to the hand mask
6. Knead into a ball, ferment in a warm and humid place
7. Fermented to double size
8. Take out the air, spheronize, cover with plastic wrap and relax for 20 minutes
9.
Roll the dough into slices with the smooth side down
10. Fold inward into three folds and relax for another 10 minutes
11. Roll it out again, roll it up and down into a long roll
12. Sprinkle melon seeds and other dried fruits on the bottom of the mold
13. Put the dough roll into the mold, close the ends and pinch tightly
14. Second fermentation to 8 minutes full
15. The oven is 180 degrees, the middle and lower layers are heated up and down, about 35-40 minutes, the top should be covered with tin foil in time after the top is colored (please adjust the temperature and time according to your own oven)
16. Baked
17. Upside down to let cool
Tips:Brown sugar can be replaced with ordinary brown sugar or white sugar, and the taste will be different. Different sugar has different sweetness, so the amount of sugar should be adjusted according to your own taste
