Chinese Bayberry Toast
by Fresh water bamboo
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The Chinese ingredients are mixed together to form a dough, wrapped in plastic wrap and placed in the refrigerator to ferment for more than 17 hours.
2. Fermented 3 times larger ferment seed.
3. Put the main dough materials except the butter in the bread bucket, tear the middle-type dough into small pieces, and start a kneading program.
4. Put in butter that has softened at room temperature, and then start a dough mixing program to knead out the glove film.
5. Take out the reconciled noodles, divide them into thirds, knead them separately, and let them stand for 10 minutes.
6. Roll into a beef tongue shape.
7. Put on bayberry sauce and roll it up from one end.
8. Put all the finished dough in the toast box, cover it with a damp cloth and leave it in a warm place to ferment until it is 80% full.
9. Brush with a layer of egg yolk liquid and sprinkle with white sesame seeds.
10. Put it in the preheated oven, middle and lower level, and heat up and down at 170°C for 35 minutes.
11. Place the baked toast on the mold-free side and let it cool and slice it.
