1. Material collection
2. Beat the eggs, add milk and weigh a total of 140ml
3. Pour high-gluten flour and low-gluten flour into a mixing bowl, add yeast and sugar on the left side, and a pinch of salt on the right, then mix it with your fingers.
4. Pour the mixed egg and milk liquid into the mixed flour and stir it slightly with your hands to form a flocculent
5. As shown in the figure, it is flocculent, and then turn on the machine to start whipping
6. Whipping until there is glove film to stop whipping
7. Start the machine again and add the softened butter to beat
8. Beat again until the glove film, and the dough is smooth, you can stop whipping, if you feel the dough is sticky during the whipping process, you can add appropriate amount of flour, the texture of the flour is relatively soft
9. For the first fermentation, put it in the oven for fermentation, the temperature is about 25 to 30 degrees, 40 minutes
10. Exhaust gas can be taken out after fermenting to twice the size
11. Dip your fingers in flour and press down on the middle of the fermented dough. If it does not shrink and does not collapse, it means the fermenting
12. Divide the even dough into 8 portions
13. Take a portion of the dough and roll it out
14. And rolled up, then cut in half
15. Just make 8 pieces of dough at one time, and there are 16 small breads after making
16. Mix the sesame, sugar, oil, and flour in the auxiliary ingredients. I don’t have enough white sesame here, so I added black sesame. After mixing, dip the bottom of the shaped dough with water and mix it well. Dip it in the auxiliary ingredients and put it on the baking tray for the second fermentation
17. It also has a fermentation function of about 25 to 30 degrees, 40 minutes
18. The fermented dough is taken out and brushed with egg liquid, while the oven is preheated to 180 degrees
19. 180 degrees for 16 minutes, pay attention to the color, when the color is dark, cover with a layer of tin foil to evenly color
20. After the baked buns are taken out, mix honey and water 1:1, then brush on the buns and let cool
Tips:Because the temperature of the oven is not constant, the temperature must be controlled well, and the dough will be rubbed out of the glove film, which will cause the fiber of the bread to have softness, so this must not be saved.
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