1. Put the liquid in the bread machine bucket, put milk, egg liquid, sugar and salt, then pour the flour, then add the yeast, beat the dough to pull out the coarse film and add butter, after adding the butter, continue to start the bread machine until the dough can be pulled out film
2. Arrange the dough and put it in a basin, cover it with plastic wrap, and place it in a warm and humid environment at 28-30 degrees. The fermentation will be twice as large.
3. Take out the dough to ventilate, divide 6 doughs, roll round, cover with plastic wrap and leave for 15 minutes
4. Take out the dough to ventilate, divide 6 doughs, roll round, cover with plastic wrap and leave for 15 minutes
5. Divide the lotus paste filling into 6 pieces and round them
6. Take a loose dough, use your right hand to pack the bream into the lotus paste filling, wrap it up like a bun, and close the interface
7. Smooth side up
8. Brush the mold with softened butter in advance to prevent stickiness, put the filled dough into the mold with the smooth side up
9. Cover with plastic wrap and leave it at a temperature of 32°C and a humidity of 75°C to double the size of the fermentation
10. Brush the surface of the bread with egg yolk and sprinkle with sesame seeds
11. Cover the fresh-keeping bag (not the fresh-keeping film), put it in the electric steaming box, cover the pot, add water to the outer box, turn on the power, turn on the switch, and steam for 20 minutes
12. Finished picture.
Tips:1. I use the Zhenmi steamer, which produces steam in 10 seconds, and the transparent box is clear at a glance. There is no electric steamer to steam in a pot, and the time depends on the stove fire.
2. The water absorption capacity of each type of flour is different, and the liquid is used according to the water absorption capacity of the own flour.
