1. Prepare ingredients.
2. Add sugar and salt to the flour and mix well.
3. The yeast is melted in the water and then poured into the flour and stirred into a flocculent shape.
4. Add milk and stir well.
5. Stir in one direction.
6. Pour in corn oil.
7. Knead the corn oil into the dough and arrange it slightly, cover it with plastic wrap and put it in the refrigerator to ferment for about 6 hours.
8. The fermented dough is about twice as large as the original, and you can see the honeycomb shape when you open it.
9. Divide the dough evenly into 15 portions, or divide it into your favorite size.
10. Take a small dough and press it flat as shown, and press the bottom a little thinner.
11. Roll up from one end to the middle.
12. Roll into an olive shape.
13. Put it in the oven at 40 degrees and let it ferment for about 45 minutes. Put a bowl of water in the oven to keep the humidity.
14. Gently brush a layer of egg liquid on the fermented dough.
15. Sprinkle some white sesame seeds.
16. Put it in the middle layer of the preheated oven, and bake it for about 15 minutes at 190 degrees, until the surface is golden.
17. Once out of the oven, let it cool under shaking.
18. The organization is not bad.
19. Soft brushed, try it quickly.
20. Finished picture.
Tips:The oven is different, the temperature and baking time are adjusted according to your own oven.
When making dough sticky hands, apply appropriate amount of corn oil on your hands.
The baking tray size is 28*28cm.
Sealed and preserved, it is recommended to eat as soon as possible.
