1. Weigh all the ingredients of the dough and put them in a basin, mix well and form a dough without dry powder
2. Put the dough in the bread machine and start the kneading program for 15 minutes.
3. At the end of the program, the dough is smooth, and a small piece of rough and thick film can be pulled out and softened butter is added.
4. Start the second kneading program for 15 minutes. When the program is over, the dough is kneaded to the expansion stage. The surface is smooth and meticulous, and a thin and unbreakable film can be pulled out.
5. Prove the dough directly in the bread machine to double its size.
6. Take out the dough, sprinkle with dry powder to prevent stickiness, divide the dough into evenly-sized small doughs, knead and round and relax for 10 minutes.
7. Take a small dough, roll it into an oval dough sheet, fold the upper and lower thirds in half toward the middle, make all of them, and relax slightly.
8. Change the direction of 90 degrees, roll the dough sheet long, thin the bottom edge, roll up the dough sheet from top to bottom, pinch the mouth tightly
9. With the mouth down, roll the noodles into the same size as the bottom of the small toast box, and put them in the toast box for secondary fermentation.
10. The fermentation of the bread embryo ends. The volume is twice as large. Brush a layer of whole egg liquid evenly on the surface of the raw bread embryo and sprinkle an appropriate amount of white sesame seeds. Put it into the middle layer of the preheated oven, heat up to 190 degrees, and bake at 170 degrees for 20 minutes until the bread surface is golden.
11. Toasted bread.
12. Demould immediately, put it at hand temperature, and keep it sealed.
Tips:1. The temperature and time of the oven are adjusted according to the conditions of the oven.
2. The water absorption rate of flour is different, and the amount of water added is reserved about 10 grams for adjustment.
3. The small toast box needs to be treated with anti-sticking.
4. The baked toast shall be removed from the mold immediately, dried to hand temperature, and sealed for storage.
