1. First weigh all the ingredients, because I am lazy and don’t want to wash too many dishes, Huang You put it on the plastic wrap and weighed it out for use~
2. Put milk, sugar, salt, and eggs in order (the milk does not have to be poured out, you can leave a little to see the absorption of flour)
3. Take a pair of clean chopsticks and stir
4. When it's almost stirred, put the yeast in and stir together (someone can melt the yeast in clear water and then pour it in)
5. Stir it like this and it's almost done
6. Cover with plastic wrap and put it in the refrigerator for 30 minutes to allow the flour to better absorb moisture
7. After refrigerating for 30 minutes, take out the dough, pour it on the chopping board, and start kneading
8. Kneading dough is very sticky at the beginning, so be sure to prepare a spatula next to it to scrape off the excess dough sticking to your hands
9. Knead for about 10 minutes, the surface of the dough is smooth, cut a small piece to pull out a thick film, then you can add softened butter
10. Spread out the dough, wrap the butter in the middle, and knead again. It will be very sticky at first, and the butter will leak out. Your hands are greasy. Don’t be afraid.
11. It takes about 5 minutes for the dough to absorb the butter and the dough is smooth, so you can use the method of falling
12. Pick it up and throw it down, grab it and throw it again
13. Less than 10 minutes, the glove film is finished, very thin and beautiful
14. Round the dough
15. Put it on a larger plate and cover with plastic wrap
16. Put it in the oven to ferment. If it can be fermented directly at room temperature in summer, the weather of 26 degrees in Guangdong now happens to be just outside the sun. I can also ferment if I put it on the balcony for a while~
17. Fermented to 2-3 times the size, stick the flour on your fingers and prick holes in the middle of the dough, and it will be ready without shrinking.
18. Use an ACA electronic scale to divide the dough into 8 equal parts, press all of them on the mat, and exhaust
19. Cover with plastic wrap and let relax for 15 minutes
20. Roll out the loose dough and roll the ham on one end
21. It looks good. You can also leave the ham a little longer, and leave a little outside after the roll
22. Then put the rolled ham sausage rolls in the oven, and put a plate of hot water on the lower layer for secondary fermentation
23. Fermented to 2 times the size, take it out and brush with egg mixture (at this time, you can adjust the oven to 180 degrees for preheating)
24. Just brush the sauce one by one
25. Sprinkle with ripe white sesame seeds
26. Brush the egg mixture and sprinkle the sesame seed rolls into the middle of the oven and start baking
27. After 15 minutes, it's ready to bake~
28. It’s fresh and delicious, can’t wait to bite it out~ it’s delicious
29. Finally, come to a finished picture, is it very simple~ Move up if you like it!
Tips:1. It can be filled with milk, water, or powdered milk;
2. Kneading dough is more sticky at first, so it is better to knead it on a marble table than on a mat;
3. The most important part of bread is fermentation. Like the warm weather in the south for 50 minutes, the north is cold, and hot water is needed to ferment. It is mainly divided into regions. It is recommended that friends in the north can also put the oven to ferment.
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