Pattern Bread

Pattern Bread

1. Stir all the recipes of the refrigerated liquid until the yeast is completely blended into the dough; after fermenting at room temperature for 1 hour, put it in a refrigerator at 5 degrees for at least 16 hours

2. Add 300 grams of refrigerated liquid seed dough to liquid seed bread and stir together all the ingredients until the completion stage, and basically ferment for 40 minutes

3. Divide the dough into two 450 grams of dough (450 grams of which make a toast), and cut the remaining 450 grams of dough into 12 small doughs. After rounding, let them rest for 20 minutes.

4. Flatten the loose dough into a pineapple filling

5. Round the dough and flatten it into a round cake shape, use a knife to cut into a six-petal flower shape or a four-petal flower shape according to the same size

6. Put the shaped buns into the baking tray

7. Brush the shaped noodles one by one with the whole egg mixture and sprinkle some white sesame seeds

8. Preheat the oven to 180 degrees, bake on the top and bottom for 20 minutes, keep it cool and serve immediately