1. Add the yeast to the milk and stir with chopsticks until it is completely melted.
2. Then add regular flour, pour in white sugar and eggs, and stir evenly with chopsticks.
3. After stirring into a delicate batter, continue to stir for about 2 minutes. The final state should be the same as in the picture~
4. Cover with plastic wrap and ferment to 2 times the size.
5. Sprinkle a layer of dry flour on the table, preferably a little thicker, pour the batter on the kneading mat and arrange it into long strips by hand.
6. Cut into uniform size doses.
7. Stick the flour on the cut surface, stretch it to the length of the baking pan, and put it in the baking pan. (My small bakeware is non-stick. If the bakeware is stained, it is recommended to put a piece of silicone oil paper to prevent sticking.)
8. Put it in the oven and adjust to the fermentation function for 20 minutes. (If the oven has no fermentation function, it is recommended to put a bowl of hot water to ferment next to it.)
9. After the fermentation time is up, take out the baking tray, brush with a layer of egg yolk, sprinkle with cooked white sesame seeds, and preheat the oven for 10 minutes in advance.
10. Put it in the preheated oven and heat up and down at 165 degrees for 25 minutes. (About 22-28 minutes after entering the oven, each oven has a different temper. You need to adjust the time according to different ovens and different bread sizes.)
11. After baking, take out, cut into pieces, the fluffy loaf, out of the oven, Cub Cub can't wait to eat it.
Tips:I would like to remind you that the material should not be based on feeling, but must be carefully weighed! This is the most basic and top priority.
