1. Mix flour and yeast, slowly pour in warm water, and stir with chopsticks while pouring into a flocculent shape.
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 its 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 shape in the middle of the dough, and it is fermented.
4. Knead the fermented dough until the surface is smooth.
5. Rub the dough into strips and divide into 16 doses.
6. Roll out all the doses into discs.
7. Pack the stuffing.
8. Fold in half and squeeze tightly.
9. Pinch the two corners tightly.
10. Put it in a 9-inch round mold lined with baking grease paper or tarp, and smear some vegetable oil on the side.
11. Leave it in a warm place to wake up to twice the size.
12. Brush the surface with egg wash and 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), and the color is satisfactory and covered with tin foil.
14. It is released from the oven and sealed and stored when there is residual heat.
15. Appreciation of the finished picture.
16. Appreciation of the finished picture.
17. Appreciation of the finished picture.
18. Appreciation of the finished picture.
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.
