1. In the main ingredients, except butter, put them into the bread bucket in the order of liquid first, then flour, and start the kneading program
2. After kneading to a smooth dough, add softened butter and continue kneading
3. Pull out a small piece of dough to check, and you can pull out a large piece of film. If there is a hole, the edge of the hole is smooth, make a meal bag, and the dough can reach this level.
4. Finally, add black sesame seeds and knead for 1-2 minutes. Black sesame seeds can be added or not
5. The dough is rounded, covered with a damp cloth, and the first fermentation is carried out in a warm place
6. When the dough has grown to 2.5 times its original size, use your fingers to dip the flour and poke the hole without collapsing or shrinking, indicating that the dough is well developed
7. Take out the dough, knead and exhaust, divide it into 8 portions
8. Knead round, cover with damp cloth or plastic wrap, and relax for 15 minutes
9. While waiting for the dough to relax, make the mold anti-sticky. If you are using a non-stick mold, you don't need to do this step. Brush the 8-inch chiffon mold with a thin layer of vegetable oil, then sieve the thin powder,
10. The dough is vented and rounded again and put into the mold
11. For the second fermentation in the oven, the time is about 40 minutes
12. Brush the egg mixture and sprinkle with coconut paste. If you don’t have it, you don’t need to do this step. Just preheat the oven.
13. 180 degrees for 28 minutes, remember to cover with tin foil in time to avoid too dark color
14. The yogurt used is thick yogurt, not a watery yogurt drink
Tips:The first one should be 2.5 times the size, the second one does not take too long, and it does not need to be twice the original size. If the second one is too large, it will collapse and shrink after baking. The yogurt used is thick yogurt, not watery yogurt. After the drink is out, put the bread in the hand temperature and put it into the fresh-keeping bag. Exposing to the air for a long time will accelerate the aging of the bread, and it will not taste good when it becomes hard.
