1. Prepare all materials
2. Mix high powder, sugar, salt, milk powder, water, milk, and eggs into a dough, knead until the sugar is completely integrated, add yeast and knead out a thick film
3. Add corn oil in 5 times (each time you knead the oil and dough well, then add another oil, you need to add a small amount of oil gradually to knead well), knead until it is fully expanded (the film comes out)
4. The dough is fermented for about 1 hour to double its size
5. Divide the dough into 8 parts, round them into a circle, and pack the fillings, 6 parts of which are put into 8-inch chiffon round molds, and 2 parts are put into small cake round molds. Ferment twice in a warm place to double the size
6. Brush the surface with milk (egg white), sprinkle with sesame seeds, preheat at 140°C, bake at 130°C for 30 minutes (depending on the temperature of your own oven), immediately release from the mold and let it cool, and put it in a sealed box for storage
Tips:1. Adjust the baking time and temperature appropriately according to your own oven.
2. During the baking process, it is found that the surface of the bread can be covered with a layer of tin foil after being colored.
