Still Learning to Bake-sesame Sugar Bag

Name: Still Learning to Bake-sesame Sugar Bag
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g High-gluten flour; 160g milk; 3g yeast; 45g Sesame powder; 1 piece egg; 35g Sugar; 3g salt

by Still good food

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Baking is not my strong point, so I do less. The relatively long preparation period is also the reason why I have been lazy. I am still learning how to do something after a short time on holiday. I have been with the children these days during the vacation, so I have not turned on the computer, and sometimes I feel that life is actually very short.

An old friend who hadn't seen him for a long time before learned that he is the father of three children. Husband also praised him for being lively and lovely. But the child was in a car accident just after June 1st. Everyone found it incredible, in their own community downstairs. How could it be, but the fact is the fact. It is said that the speed of the car is 20 yards. It is the mother's responsibility to take care of the child, but he left accidentally. . . The road of life is too short to tolerate one carelessness, although no amount of money they lose can not make up for the pain in my heart. Life does not have to be rich, but it must be safe, healthy, happy and happy. Spend more time with your family to give the elderly and children a happy time. "

Ingredients

500g High-gluten Flour
160g Milk
3g Yeast
45g Sesame Powder
1 piece Egg
35g Sugar
3g Salt

Still Learning to Bake-sesame Sugar Bag

1. Ingredients: high-gluten flour 500 g milk 160 g white sugar 35 g (25 g kneading 10 g for garnish), salt 3 g yeast 3 g egg 1 sesame powder 45 g butter 45 g

Still Learning to Bake-sesame Sugar Bag recipe

2. . Fill a large bowl with flour, pour in sugar, dig a small hole and pour in yeast.

3. Pour the milk and stir.

4. .Pour into the bread bucket, pour in the sesame powder and butter, beat in the eggs and start the bread machine program 6 to start mixing.

5. . After the program is over, check the degree of dough expansion, and then start the 7 program and dough. When it is over, check again and you can pull out the glove film, pierce a small hole with a smoother edge, and you can end the kneading process.

6. Enter the fermentation function. After the dough is fermented 2 to 2.5 times, use your fingers to dip a small hole in the flour without rebounding to end the fermentation process.

7. Divide the doses and roll them out with a dough stick. Rolling from top to bottom is rolling and growing from top to bottom.

8. Roll the rolled up into a circle.

9. . Enter the second fermentation. Ferment for 26 minutes and check that the fermentation volume is 2 times. Prepare to brush with egg liquid and sprinkle with sugar.

10. .Bake the middle and lower layers at 200 degrees for 20 minutes

Tips:
*. When fermenting, you can put it in the oven to start the fermentation function. Don't forget to put a bowl of boiling water at the bottom to increase the humidity. If you don’t put it in the oven, don’t forget to cover it with a damp cloth to keep the moisture from evaporating (this is about 40 minutes)

*The temperature of the oven is adjusted according to your own oven. If you can't finish eating, put it in the refrigerator and freeze it, just bake it for a few minutes while eating. If placed in refrigeration, it will accelerate the aging and hardening of the bread tissue.