material

270g of high-gluten flour, 4g of salt, 5g of dry yeast, 43g of whole egg liquid, 30g of whipped cream, 27g of milk, 4.5g of milk flavor essence, 92g of Tang Zhong, 25g of butter, 43g of sesame seeds and sugar.

working methods

1. Put all the other materials except butter together and knead it into dough, then add butter and knead it slowly until the dough is kneaded (that is, you can pull out the film and knead it manually to make the dough as smooth as possible).

2. Put the kneaded dough in a warm and humid place for the first fermentation until the dough is 2.5 times larger than the original, and the first fermentation is completed.

3. Take out the dough after the first fermentation, divide it into 6 portions (about 85g/ sheet), knead it round, cover it with plastic wrap, and relax for 10 minute.

4. Put a proper amount of sesame seeds in the plate, brush the whole egg liquid on the surface of the dough, grasp the bottom of the dough, put a proper amount of sesame seeds on the surface of the dough on the plate containing sesame seeds, turn it over and put it on the baking tray, and flatten the dough slightly by hand.

5. Put the dough on the baking tray and put it in a warm and humid place for the second fermentation, which is about 2-2.5 times of the original.

6. Preheat the oven 170 degrees, and the middle layer of the oven 18-20 minutes.

7. Wait for the bread to cool for a while, cut it with a knife, put a proper amount of salad dressing on the inside of the bread, and then discharge the prepared materials.