1. Put the water and powder of the soup into the milk pot, cook on low heat until the noodle temperature is 65 degrees, then turn off the heat. Stir while cooking and let cool
2. Put all the main dough ingredients except butter into the bucket of the bread machine
3. Start the dough-making program, set the time to 20 minutes
4. Knead until it is smooth and pull out the elastic film, put in butter, and knead until the expansion stage
5. Take out the dough, the noodle temperature is about 26 degrees
6. Make a round and put it in the basin, cover it with plastic wrap and perform a shot (25°-28°)
7. Dip the flour into the dough by hand, and the fermentation is completed without collapsing or shrinking
8. Take out the dough, press and exhaust, and divide it into 9 parts and round it.
9. Let stand for 15 minutes (the weather is too cold, put it in the fermentation tank)
10. Take a small portion of the dough, press it into a round shape, and put the Gali soft heart on it
11. Squeeze
12. Put it in the square baking tray of the school kitchen, set the fermentation box to 35 degrees, the humidity to 80 degrees, and the time is 30-40 minutes
13. Brush the fermented bread embryo with egg liquid, and evenly sprinkle with cooked white sesame seeds
14. Preheat the oven 180 degrees, the upper and lower fire middle level, the time is 20 minutes
15. Pay attention to the bread embryo and cover it with tin foil
