1. Put all the ingredients in the main ingredient except butter into the bread machine and knead for 20 minutes, then add butter and knead for another 20 minutes to form a firmer film. Cover with plastic wrap and place in a warm place for basic fermentation
2. Fermented to double size
3. Make a crisp bottom: low-gluten flour, sugar, white sesame, and corn oil, mix and stir evenly for later use
4. The fermented dough is ventilated and divided into eight parts, and the plastic wrap is rounded to relax for 15 minutes
5. Roll the loose dough into an oval shape
6. Roll it up and close it tightly...
7. Cut in the middle
8. Dip the cut noodles in water, then dip the crispy bottom ingredients
9. Put it in the oiled mold
10. Come in for a second fermentation until the dough has doubled in size. Spray a layer of water on the surface and sprinkle some white sesame seeds. Put it in the preheated oven at 160 degrees for about 20 minutes
11. Mix honey and water in a ratio of 1:1 and brush on the surface of the freshly baked bread
Tips:Please flexibly control the liquid of the dough and put more oil on the bottom of the baking pan, so that the bottom will be very crisp. Keep an eye on the oven in the last few minutes. If the top color is enough, cover with tin foil to prevent the color from being too dark. The dough should be as short and thick as possible. Close the mouth tightly, so that it won’t be easily twisted and deformed.
