Materials?

Medium-seed dough: 224g high-gluten flour, 2.5g dry yeast, and milk 155g.

Main dough: 56g of high-gluten flour, 0.5g of dry yeast, 30g of fine sugar, 3g of salt, 36g of whole egg liquid and 20g of butter.

Brush 25g butter and appropriate amount of white sesame seeds.

How to shape big bread?

First, mix the ingredients of medium-sized dough, knead them into dough, and put them in the refrigerator 17 hours.

Take it out of the refrigerator, shred the dough, add the main ingredients except butter, knead it into a film, add butter and knead it into a thin glove film.

Put it in a warm place for the first fermentation until it is twice as big. Stick some flour with your fingers and poke it in the middle of the dough until it doesn't collapse, and the dough is ready.

Divide the dough into 5 equal parts, cover it with plastic wrap and let it stand 15 minutes (the dough is easy to roll out after it is loose).

The cake mold is lined with oiled paper and the edge is coated with butter (for demoulding)

Roll each dough into a circle (roll it as big as possible, it's not a big problem if it's not round, then roll it up)

Brush the butter layer by layer, fold it up, and you don't need to brush the last layer.

Along the edge of the circle, trim off the places that affect the circle (try to make sure the circle is large enough)

Cut it into 12 equal parts, roll it up along one side, put it into a mold, and put the repaired side in the middle to form a circle.

Finally, it is fermented to twice its size (I put it in the oven fermentation stall and put two cups of hot water in it to make it moist)

Brush with egg mixture, sprinkle with white sesame seeds, preheat in the oven at 180℃ and bake at 170℃ for 30 minutes.