1. Put flour, eggs, water, yeast, sugar, and salt into the inner bucket of the bread bucket, and start the dough mixing program
2. After the dough is smooth, add the softened and cut butter, and continue to start the dough mixing process
3. Knead the dough until you can pull out large slices
4. The dough is rounded, covered with a layer of plastic wrap, and basic fermentation is carried out in a barrel
5. When the dough has grown to 2.5 times the size, dip your fingers in dry flour and poke a hole in the middle of the top of the dough without shrinking or collapsing, indicating successful fermentation
6. Take out the dough, place it on the table, knead and vent it, divide it into 8 equal parts with an electronic scale, knead the dough separately, cover with plastic wrap, and relax for 10 minutes
7. Rinse the red with water in advance, drain and chop
8. Take one of the small doughs, flatten them, and roll them into strips. Spread an appropriate amount of red to dry
9. Long roll
10. The other doughs are processed in sequence, arranged in a non-stick baking pan, covered with plastic wrap, and subjected to secondary fermentation
11. When it is twice as big, brush the surface with egg wash and sprinkle with white sesame seeds
12. Put it into the preheated oven, 200 degrees, about 18 minutes
13. Out of the oven, let cool on the drying rack
14. Shredded and eaten
15. Very chewy
16. The drawing effect is also very good
Tips:There is no bread machine, and you can knead it by hand. As long as you can pull out large slices, you don’t have to use glove film, so that you can eat the slightly rough texture of whole wheat; please decide the amount of water according to the flour you use at home .
