1. Prepare 300g high-gluten flour, 150g milk, 45g eggs, 15g sugar, 5g salt, 6g dry yeast powder and 9g butter.
2. Mix the milk and butter together, heat them in the microwave for 30 seconds, and then mix them thoroughly.
3. Add dry yeast powder into the finished product of step 2, and continue stirring, adding egg liquid, sugar and salt during stirring.
4. Add 100g high-gluten flour to the finished product in the third step, and stir evenly, then pour the remaining 200g into a container and stir together to form dough.
5. Cover the dough with a layer of plastic wrap, and cover the plastic wrap with a layer of kitchen paper.
6. Heat in the microwave oven for 30 seconds, take out the dough and put it on the chopping board to start kneading until the dough is completely smooth.
7. Cover the smooth dough with a layer of oven paper and then cover the oven paper with a layer of wet kitchen paper. After standing for 20 minutes, the dough volume will double, indicating that the fermentation work is completed.
8. Squeeze the air out of the dough and knead it into the shape or shape you want.
9. Put the bread embryo in the microwave oven, heat it in the thawing mode for 30 seconds, take out the baking tray, and leave it at room temperature for 10 to 20 minutes until the volume of the bread embryo doubles.
10, spread the egg liquid on the bread and sprinkle with black sesame seeds.
1 1. Preheat the microwave oven to 180 degrees.
12. Put the finished product in step 10 into a microwave oven and bake for 15 to 18 minutes.