Sesame Chops
by Sheep kitchen
Favorite
Difficulty
Easy
Time
2h
Serving
4
On the day I made this sesame chop bun, I was busy baking chicken wings and cookies yesterday, and the kneaded dough was fermented in the bread machine. Finally, I thought it was almost ready. Before I was finished, I turned off the low-temperature fermentation program. It fell out. I went to look at the dough when I was busy. There was a layer of dry skin on the surface. Now the air is really dry. I regret not covering it with a layer of plastic wrap!
The first time I encountered this kind of thing, it is probably because the bread machine no longer produces water vapor after it stops working. The outside air blows in from the gap and causes the surface of the dough to crust! The dough is still very good. I don't know what to do with the dry skin. I touched the dough and thought to myself, if this is the case, let's continue making it, but the surface is rougher!
Halfway through my hard work, I can’t give up. I comforted myself while rolling the dough. In fact, I am afraid of delaying the submission of the trial report, and want to do everything as quickly as possible!
I rolled the crusty part inside. Later, I saw that the surface was a bit groovy in the second serve. However, as long as it is well-baked and the bread expands after baking in the oven, the surface should look good. The result is indeed as I expected, the finished product is much better than before, and it is very soft, and the organization is also good. This was taken the next morning, and the lighting was not very good.
The first time I encountered this kind of thing, it is probably because the bread machine no longer produces water vapor after it stops working. The outside air blows in from the gap and causes the surface of the dough to crust! The dough is still very good. I don't know what to do with the dry skin. I touched the dough and thought to myself, if this is the case, let's continue making it, but the surface is rougher!
Halfway through my hard work, I can’t give up. I comforted myself while rolling the dough. In fact, I am afraid of delaying the submission of the trial report, and want to do everything as quickly as possible!
I rolled the crusty part inside. Later, I saw that the surface was a bit groovy in the second serve. However, as long as it is well-baked and the bread expands after baking in the oven, the surface should look good. The result is indeed as I expected, the finished product is much better than before, and it is very soft, and the organization is also good. This was taken the next morning, and the lighting was not very good.
