1. Except oil, salt and yeast, mix all the ingredients and knead until there is no dry powder (milk should be added gradually, depending on the water absorption of the flour), cover with plastic wrap and relax for 30 minutes, add yeast (knead until the yeast is dissolved) →Salt (knead out a thick film, the dough is smooth, and a thicker film can be pulled out.) →Corn oil (knead to a fully expanded state, the surface of the dough is smooth and fine, and a thin and not easily broken film can be pulled out).
2. Ferment in a warm place to double its size.
3. Exhaust the fermented dough, divide it into 6 equal parts, knead round, cover with plastic wrap and relax for 15 minutes.
4. Roll the dough into thin strips, brush with egg wash, and coat with white sesame seeds.
5. Pour it into a baking dish lined with greased paper for secondary fermentation.
6. When fermented to double the size, brush the surface with egg liquid.
7. Preheat the oven, the middle and upper layer, bake at 130 degrees for 30 minutes (adjust the baking time and temperature according to your own oven), and the color is satisfactory and the tin foil is covered.
8. Take it out immediately after roasting, and brush the surface with a layer of corn oil.
9. Seal and store when there is residual heat.
10. Golden color, sweet and delicious.
Tips:1. Adjust the baking time and temperature appropriately according to your own oven.
2. During the baking process, the surface of the bread can be covered with a layer of tin foil if the color is satisfactory.
