1. Except for the lard, brown sugar, jujube, put the rest in a basin and stir evenly
2. Live into smooth dough
3. Add lard and continue to beat and knead the dough
4. Keep the dough alive until it can be pulled out of the glove and touched
5. To make the dough and ferment
6. While making the dough, wash the jujube, remove the core, cut into small pieces, add brown sugar and stir evenly
7. The dough is twice as big as it is fermented, so it won’t bounce when you stick it with your fingers
8. Knead the fermented dough vigorously to expel the air from the dough and divide it into six small noodles to reunite
9. Dry it with a stick, pick up a dough and put a tablespoon of crushed jujube to wrap it with your hand, pinch it tightly and close it down
10. By analogy, wrap the rest, and use the rolling pin to form an oval. Use a knife to draw a few slashes on the surface and don’t cut it.
11. Turn the dough upside down and roll it up along the sides
12. Wrap the rolled dough into a circle, pinch both ends tightly and place it in a greased baking pan for secondary fermentation
13. Brush the fermented embryo with egg liquid
14. Sprinkle some black sesame seeds
15. Put it in a preheated oven, fire up and down 180 degrees, bake for 20 minutes
16. The finished picture out of the box, is it very beautiful?
Tips:You don’t need to add the egg liquid in the first step, leave some egg liquid and use it to brush the bread embryo.
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