1. Weigh all the medium dough materials into the bucket of the bread machine, start a kneading program, and mix for 20 minutes. Here we talk about the size of eggs. For convenience, I beat an egg into it every time, weigh it, and adjust the amount of milk appropriately. The amount of liquid in the medium dough is about 65%.
2. After the program is over, take out the dough and knead it into a round, put it in a container, cover it with plastic wrap, and leave it in the refrigerator to ferment for about 17 hours.
3. The next day, the middle seed dough has fermented to twice its size.
4. Tear the dough into small pieces and put it into the bucket of the bread machine, add all the main dough materials except butter, and mix for 10 minutes, then add butter and mix for 20 minutes.
5. Take out the dough and check the state of the dough. The dough can be stretched into a thin glove film.
6. Divide the dough into 16 equal portions and let it stand for ten minutes.
7. Round one by one into the baking tray.
8. Put it into the oven, put a bowl of boiling water in the oven, turn on the fermentation mode for secondary fermentation.
9. Ferment to almost twice the size, and brush the surface with whole egg liquid. Add a little bit of water to the whole egg liquid, stir it evenly, and then brush it evenly.
10. Sprinkle some white sesame seeds.
11. Put it in the oven at 150°C and bake in hot air mode for 20 minutes. The temperature of my ACA oven is slightly higher, so the temperature of 150 degrees I used must be adjusted according to my own oven.
12. Take out the toasted bread and let it cool and seal it for storage.
