1. High-gluten flour, salt, sugar, water, eggs, and yeast (not in contact with water) are all put in the cook machine and whipped into a smooth dough (I am afraid that the tendons will be broken, so I take it out and throw it a few times).
2. Fall to the point where you can pull out the smooth-edged film.
3. Divide evenly into 7 noodles.
4. Wash the pizza tray and wipe it dry with kitchen paper, and apply a layer of oil with your hands to prevent sticking.
5. Knead the noodles into a circle with thick noodles in the middle by hand, and put an appropriate amount of peanut butter on it. I used a spoon to dig at will.
6. Seal it tightly like a bun.
7. With the seal facing down, turn the palms relative to each other to reunite the dough.
8. Put the fillings one by one into the pizza tray, and put them in the oven for proofing (not plugged in, use a closed environment to proof dry skin).
9. Proof until it gets bigger and take it out. Preheat the oven to 170 degrees for more than 5 minutes.
10. Brush with egg wash and sprinkle with black sesame seeds.
11. Bake in the lower middle of the oven.
12. Take it out, take the bread out of the mold and put it on the air-drying net to air to hand temperature, bag and seal for storage.
13. The finished product, taken the next morning, has a color difference.
14. Finished product.
15. Finished product.
16. There will be drawing on the next day.
17.
18. Internal organization chart.
19.
Tips:Yeast can be adjusted flexibly according to different room temperature. It can be stored at a higher temperature in hot weather and a higher temperature in cold weather.
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