1. First, pour milk, eggs, salt, sugar, and corn oil into the bucket of the cook machine, and then start the white shark bread powder and yeast powder to start a small program for kneading at the second stage of the cook machine.
2. In the dough expansion stage, add softened butter to 3-4 levels and knead the dough until the glove film is not easy to break.
3. Knead the dough and put it in a utensil for fermentation, about 35 degrees for 60 minutes, the dough will ferment to twice its original size
4. Exhaust the dough and divide it into 5 equal parts, cover with plastic wrap and wake up for 10 minutes
5. Take a small piece of dough and roll it into a rectangular shape, cut into small strips at two-thirds, roll it up from top to bottom, close it tightly, and make it in order.
6. Put the 8-inch chiffon cake mold in the second fermentation until it is twice the original size, take out, brush with milk, and sprinkle with black and white sesame seeds (the bottom of the mold is covered with greased paper, and the periphery is brushed with butter for easy demoulding)
7. Put it into the middle layer of the preheated oven, and bake at 170 degrees for 25-28 minutes. After baking, brush with a layer of corn oil immediately, so that it will be better for the group’s moisture, and it will be released while it is hot.
8. This way the yarn ball bread is ready! Is it very simple, the fragrance is tangy, sweet, soft and silky~
Tips:1. Different flours have different water absorption, so the ratio of flour to liquid can be adjusted according to the actual situation.
2. Room temperature fermentation is also possible, but the humidity of the dough must be maintained.
3. The temperature and time of the oven are for reference only, and they are determined separately according to the temper of the oven. After coloring, cover with tin foil.
