1. All the ingredients except olive oil are mixed in a basin and stirred into a dough without dry powder.
2. Put the dough in the bread bucket and start the first kneading program for 15 minutes.
3. At the end of the program, the dough is smooth and small, rough, fragile films can be pulled out, and olive oil is added.
4. Start the second kneading program, the program ends, the dough is kneaded to the expansion stage, small pieces of smooth, non-breakable film can be pulled out, the bread bucket is taken out, and the damp cloth is covered for fermentation.
5. The fermentation is complete, and the dough is twice as large.
6. Take out the dough, sprinkle with dry powder to prevent sticking, knead the dough to remove air.
7. Divide the dough into 16 small doughs of even size.
8. Knead each small dough into a circle and place it on a baking tray, leave a distance, and ferment for the second time.
9. The second fermentation is complete.
10. Brush a layer of whole egg liquid on the surface of the bread and sprinkle an appropriate amount of white sesame seeds. Preheat the oven at 180 degrees, place the middle layer on the baking tray, and bake up and down for about 20 minutes.
11. The finished drawing should be kept at hand temperature and sealed.
Tips:1. In summer, the temperature is high. It is best to use iced liquid materials and open the lid of the bread machine to knead the dough.
2. The temperature and time of the oven are adjusted according to the conditions of the oven.
3. If you like a glutinous taste, you can knead the dough to the fully expanded stage.
4. The water absorption rate of flour is different, and the amount of liquid material should be increased or decreased appropriately.
