1. Except corn 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 easy to break film can be pulled out)
2. Ferment in a warm place to double the size
3. Exhaust the fermented dough, knead it until the surface is smooth, and relax for 15 minutes
4. Roll out the dough into a rectangular slice and spread a layer of sesame paste
5. Fold the two sides to the middle into three layers (fold the right third to the middle, and then fold up the left one)
6. Swing the folded dough sideways, and then fold the two sides to the middle into three layers, and roll them out slightly
7. Cut the folded dough into 4 rectangles
8. Two doughs are a set, with the cut facing up
9. Put in two toast boxes, two pieces per box
10. Cover with a lid or plastic wrap, leave in a warm place to ferment until 8 minutes full, brush the surface with egg wash, sprinkle with white sesame seeds
11. Preheat the oven, 130 degrees, middle and lower, upper and lower fire, bake for 40 minutes (satisfied with the coloring and covered with tin foil, the baking time and temperature are adjusted according to the own oven)
12. Take it out immediately after roasting, demould, and let the side buckle cool on the cooling net (to avoid collapsed waist and top). When there is residual heat, put it in a fresh-keeping bag and keep it sealed
13. Clear hierarchy
14. Canopy soft
Tips:1. Adjust the baking time and temperature according to your own oven.
2. During the baking process, the surface of the bread can be colored with a layer of tin foil.
3. The amount of sugar increases or decreases according to personal preference.
4. The amount of milk increases or decreases according to the water absorption of the flour.
