Knead the flour, salt and sugar into a dough, perform basic fermentation and then secondary fermentation. Bake in the oven until the surface is golden. Here is the specific method: Ingredients: 400 grams of ordinary flour, 15 grams of fine sugar, edible salt

1 gram, 280 grams of warm water, 3 grams of yeast, 20 grams of lard, egg liquid, sesame seeds.

1. Take 280 grams of warm water, add 3 grams of yeast, and stir to dissolve.

2. Pour in 400g of ordinary flour, 15g of fine sugar and 1g of edible salt.

3. First stir the flour into dough, then knead it into dough with your hands.

4. This dough needs to be relatively soft to make fluffy and soft bread.

5. After the dough is mixed, cover the pot and let the dough ferment for 20 minutes.

6. After 20 minutes, open the lid of the pot and add 20 grams of lard. If you have butter at home, the bread made by adding butter will look better in color.

7. Rub the lard into the noodles. At this time, it is best to rub the noodles to remove the fascia.

8. Take out the dough, place it on the chopping board and knead it for a few more minutes.

9. The dough is very soft. Knead it until the dough and lard are fully combined, and knead the dough into a fascia.

Cover the pot and let ferment for an hour.

10. After an hour, pick up the pot lid and take a look. The dough is almost overflowing the basin.

11. Continue kneading the dough on the chopping board to deflate the dough.

Then, break the dough into six equal-sized dough balls.

12. Knead the dough into a round shape with your hands. The 6 kneaded doughs should have the same shape.

13. Then place it in a square tray in the oven. Do not turn on the power at this time and let the dough ferment again for 1 hour.

14. Take it out after 1 hour, and use a brush to apply a thin layer of egg yolk on the top. The baked bread will become golden in color.

15. After brushing everything, sprinkle with sesame seeds.

16. 180 degrees, bake for 35 minutes.

17. Finished product picture.

Notes: 1. The texture of the prepared small meal bag is soft and needs to be fermented in place.

2. The dough is relatively wet. Sprinkle some dry flour on the chopping board to prevent sticking, and then knead the dough.