# Fourth Baking Contest and is Love to Eat Festival#~ Pork Floss Sesame Breadsticks
1.
Prepare the ingredients. (Forgot to shoot the egg)
2.
Put 120 grams of water in the bread bucket, 20 grams of milk powder, 25 grams of corn oil, 4 grams of salt, and 10 grams of sugar (salt and sugar are placed diagonally). I forgot to put the eggs in this step, and put them in the next step.
3.
Add the bread flour and choose a kneading program for 20 minutes.
4.
After a program is over, put in the yeast and fallen eggs, and perform a kneading program again.
5.
Add black sesame and pork floss when there are 7 minutes left in the kneading dough.
6.
When the kneading process is over, the black sesame and pork floss have been wrapped into the dough, and the inner bucket of the bread machine is covered with a damp cloth to enter the fermentation stage.
7.
The dough rises to twice its size.
8.
Take out the dough and knead it to exhaust air, cover with plastic wrap and relax for 15 minutes (I used a rolling pin to roll it into a rectangular dough for the second time, so it is better to avoid the loose step).
9.
Roll out the dough into rectangular pieces.
10.
Use a scraper to cut into strips, preferably even in size.
11.
Hold the two ends with both hands and stretch them to the appropriate length, twist them in opposite directions, and arrange them into the baking tray. At this time, preheat the oven at 170 degrees for 5 minutes. The middle layer of the heated oven is 170 degrees for about 20-25 minutes.
12.
After baking, let it sit in the oven for 3-5 minutes before taking it out. The breadsticks are crispy. If they are baked right away, they are crispy on the outside and soft on the inside. They are also delicious. The delicious teething snacks will let you eat one by one. Don't stop eating!
13.
Finished picture
14.
The baking temperature is determined by your own oven.
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Finished picture
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Finished picture
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Finished picture
18.
Finished picture
Tips:
1. This bread stick does not need to be served twice, and it can be baked after it has been reshaped;
2. The dough is softer and easier to handle. The first time I used 110 grams of water, it was obviously not easy to operate. It was easy to recover after stretching. The second time I put 120 grams of water, and finally it was easy to stretch and twist the flowers.
3. After the fermentation is complete, take out the rolling pin and directly exhaust the air and roll the dough sheet once in place, no need to knead the dough to exhaust air, which is more trouble-free.
