High gluten bread 140g

60 grams of whole wheat flour

condiments

Sugar10g

4 grams of salt

Yeast 2.5g

Water100g

6 grams of butter

Practice steps

1.

Put all the ingredients except butter into the bread machine, knead the dough at 7P for 30 minutes, then turn to 8P, add softened butter, knead for 20 minutes, and wait for fermentation. After about 1 hour, insert the finger stained with flour vertically into the dough to see if the hole retracts. If it does not retract, it means that the dough has been unfolded. If the dough retracts from the top to the inside, it means that it is excessively fermented.

2.

Take out the dough, divide it into 5 parts, knead it round, and ferment it in the middle 15 minutes.

3.

Take out a portion of dough, roll it into an oval shape with a rolling pin, then roll it up from top to bottom and rub it into an oval shape.

4.

Take a slightly wet towel, roll the dough on it, and then roll it in sesame seeds, so that sesame seeds can be firmly stuck.

5.

Put the dough on the grill covered with tarpaulin, put it in the middle layer of the oven, screw it to the fermentation stall, and put half-opened hot water on the bottom baking tray for secondary fermentation. About 45 minutes.

6.

When the dough is twice as big, take out the baking tray and put it on the grill. Cut a hole in the middle of the dough with a sharp knife, then squeeze in softened butter, preheat the oven at 200 degrees for about 15 minutes, and color the surface.