Tahini Fancy Bread
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 the size
3.
After fermentation, the dough is vented, divided into 5 equal parts, rounded, and covered with plastic wrap to relax for 15 minutes
4.
Roll the small dough into a circle with a diameter of about 15cm, and put the dough piece on a piece of baking oil paper for easy movement
5.
Spread a layer of sesame paste evenly on the first piece of dough, leaving 1cm on the side and don’t apply it
6.
Continue to spread the noodles. The operation method of the second, third, and fourth noodles is the same as that of the first one. For each noodle, apply a layer of sesame paste on it, and don’t put any sauce on the fifth noodle.
7.
Use the bottle cap to print a circle in the middle of the dough, and use a spatula to gently carve out 8 equal parts of the stamp on the dough
8.
Cut the line apart, don’t cut into the circle in the middle
9.
Twist the two adjacent pieces in pairs
10.
Two pieces are twisted in pairs to form a flower shape
11.
Put into 8-inch round mold for secondary fermentation
12.
Ferment to double the size, brush the surface with egg liquid, sprinkle black sesame seeds on the center of the flower
13.
Preheat the oven, middle layer, bake at 130°C for 30 minutes (adjust the baking time and temperature according to your own oven), and cover with tin foil to satisfy the color
14.
Roasted, take out
15.
Demould, brush the surface with a layer of corn oil
16.
Seal and store when there is residual heat
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 after being colored.
