1. Put all the ingredients except butter into the bucket of the bread machine, start the dough mixing program, and set the time to 20 minutes
2. Knead it into a smooth film that can be pulled out and put in butter, knead it until it is thin and not easy to break the glove film
3. Take out the dough, round it and put it in the basin, cover it with plastic wrap, and spread it (25°-28°)
4. Dip the flour into the dough by hand, and the fermentation is completed without collapsing or shrinking
5. Take out the dough and vent it under light pressure. Divide it into 12 equal parts and knead it into rounds. Let it rest for 20 minutes.
6. Take a small portion of the dough, roll it into a beef tongue shape, turn it over, roll it from top to bottom, press lightly with your fingers underneath, and pinch tightly.
7. Roll the dough into strips one by one, four strips as a unit
8. Weave four braids in the order of 2 presses 3, 4 presses 2, 1 presses 3
9. Close your mouth and squeeze, try not to press too tightly
10. The fermentation tank is set to 35 degrees, the humidity is 80 degrees, and the time is 30 minutes
11. Brush the fermented bread embryo with egg liquid
12. Sprinkle with cooked white sesame seeds evenly
13. Preheat the oven to 200 degrees, up and down 200 degrees, the fire is 180 degrees, the middle level, the time is 15 minutes
14. Pay attention to the bread embryo and cover it with tin foil
15. Unmold the baked horse, put it on the drying rack and put it at hand temperature, and then seal it for storage
