1.

Put clear water, egg liquid, sugar, salt, high-gluten flour, milk powder and yeast into the bread bucket in turn, and then start the "dough mixing" program;

2.

After a procedure, add softened butter to the raw materials and start the "kneading" procedure again;

3.

After the program, take out the dough, cover it with a wet cloth and put it in a warm place for fermentation;

4.

Uniformly mixing flour, sugar and sesame in the auxiliary materials;

5.

The dough is fermented to twice the size;

6.

After exhausting, divide into 6 small doughs, round them, cover them with plastic wrap, and relax for 15 minutes;

7.

Take a portion of dough and roll it into beef tongue;

8.

Roll it up from top to bottom, then cut it in the middle and split it in two;

9.

Dip the bottom of the cut dough in a small amount of water, and then dip the bottom material in the fourth step;

10.

Put the dough into a baking tray, leaving some gaps between each dough, then cover it with plastic wrap and put it in a warm place for fermentation;

1 1.

After the dough is fermented to twice the size, spread some butter around the dough; Brush the top of the dough with egg liquid;

12.

After preheating the upper and lower tubes of the oven for 200 degrees, put the baking tray in the middle layer of the oven and bake for about 18 minutes;

13.

Brush a layer of honey water (honey: water = 1: 1) while the dough is hot after baking.

Korean-style baked steamed bread finished product map

Cooking tips

1. Since the power and duration of the oven are different, please operate according to the actual situation;

2. The butter on the baking tray can be replaced by corn oil.