1. Put in the mixing hook first, pour in high-gluten powder, milk powder, yeast, salt, sugar, milk, eggs, set 6 minutes to 3 levels.
2. After kneading, pour in the softened butter and continue to knead for 3 minutes at 3 levels
3. At this time, the glove film can be taken out. Take out the dough and round it, put it in a large bowl and cover with plastic wrap for fermentation. It will be fermented for about 1 hour at room temperature, and it will be about 2 times the size.
4. After the dough is fermented, press and exhaust, roll it up and knead into long strips, and divide them into 10 equal parts evenly. Then take out the small dough, roll it into a uniform strip, squeeze it at one end, roll it up from the other, close it tightly, make all 10 pieces, cover with plastic wrap and wake up for 10 minutes.
5. Preheat the oven in advance, prepare honey water and crispy bottom ingredients, brush the bottom of the mold with a layer of oil, take out the dough and cut in half, dip the bottom with honey water, and dip the bottom with sesame crispy bottom, and place it on the baking tray.
6. Carry out the second fermentation, and it will be 1.5 times larger. After the fermentation is complete, put some butter cubes in the middle and brush the surface with egg liquid.
7. Put it in the oven at 180 degrees for 30 minutes. When there are 10 minutes left, cover with a layer of tin foil to avoid burning.
8. The effect of drawing~
Tips:Among them, honey ➕ water = honey water sesame + sugar = crisp bottom
