1. Mix flour and yeast, slowly pour in warm water, while pouring, stir with chopsticks to form a flocculent
2. Knead the dough until the surface is smooth. Cover with a lid or plastic wrap, and leave in a warm place to ferment to double the size
3. Dip your index finger with flour, poke a hole in the middle, the hole does not collapse or shrink, and you can see that the inside of the dough has become a honeycomb in the middle of the dough, and it will be fermented.
4. Knead the fermented dough until the surface is smooth
5. Rub the dough into strips and divide into 16 parts
6. Roll out all the doses into discs
7. Stuffing
8. Squeeze in half
9. Pinch the two corners tightly
10. Put it into a 9-inch round mold spread with baking grease paper or tarp, and smear some vegetable oil on the side
11. Warm up in a warm place for the second time to double the size
12. Brush egg liquid on the surface, sprinkle with white sesame seeds
13. Put it in the preheated oven, middle level, upper and lower fire, and bake at 130 degrees for 40 minutes (depending on the temperature of your own oven), the color is satisfactory, and the tin foil
14. Release from the oven and keep it sealed when there is residual heat
15. Finished picture appreciation
Tips:1. Adjust the baking time and temperature appropriately according to your own oven.
2. During the baking process, it is found that the surface of the bread can be covered with a layer of tin foil after being colored.
