1.
Make the soup first, pour 40 grams of high powder into 40 grams of boiling water, stir well, and use after cooling or refrigerating. Forgot to take this step.
Put all the dry ingredients into the bread bucket
2. Add soup and liquid materials
3. Start the kneading program, add a small piece of butter at the end of the first kneading, then start the kneading again
4. Put the mixed dough in a basin, cover with plastic wrap, and ferment at room temperature twice as large
5. After the fermented dough, take out the air, divide into 30g/portion, round, cover with plastic wrap, and let stand for 10 minutes.
6. At this time, prepare the shallot and sesame filling, and mix the shallots, butter liquid, egg liquid, sesame seeds, and salt evenly.
7. Roll the rested dough into an oval shape with the long side rolled out
8. Put on the filling
9. Roll it up from top to bottom, then rub it long
10. Three in a group, tied into a braid
11. Put it in the oven, put in a bowl of hot water, start the fermentation gear, and carry out the second fermentation. After the fermentation is complete, the surface of the bread dough is coated with egg liquid
12. Preheat the oven to 165 degrees and bake for about 18 minutes
Tips:1. The amount of water depends on the amount of water absorbed by the flour. If you are not sure about the water absorption of the flour, you can reduce the amount of water in the formula by 20 grams, and then add it as appropriate depending on the situation of the dough.
2. My oven has a fermentation gear. If there is no fermentation gear, you can change the hot water to keep the temperature in the oven.
3. The baking time depends on the temper of each oven, the last few minutes depends on the situation. Don't bake for too long and lose moisture, so that the bread will not taste so good.
