1. Materials

225g of high flour, 25g of corn starch, 15ml of milk, 1 egg, 3g of dry yeast, 45g of white sugar, 3g of baking powder, 2g of salt, 5g of white sugar, 5g of sesame seeds and 1g of flour

2. Practice

Put the egg beater into a mixing barrel. All materials except milk and dry yeast are put into the mixing barrel of Qihe eggbeater.

heat the milk until it is warm, pour in the dry yeast and stir until it is completely melted.

the melted yeast milk is poured into the mixing barrel.

the eggbeater is turned on, and the switch gear is turned to 1st gear.

Use chopsticks to help the scattered flour get closer to the mixing hook, but be careful not to let the chopsticks touch the mixing hook.

the flour began to turn into flour wadding with uniform dryness and humidity.

the dough begins to take shape and the chopsticks are evacuated.

The beater takes a short break and continues to the first gear, and the dough begins to form gluten under the stirring of the beater.

After stirring for one or two minutes, stop and rest for a short time. After about four minutes, the dough can open the membrane, but it is very easy to break.

Keep stirring. After about 7 minutes, the dough surface looks shiny and elastic, but it still can't pull out a good film.

after a short rest, continue to stir for about two minutes, and the dough has been able to squeeze out a thin, tough and unbreakable film. At this time, it has reached the stage of complete expansion. At this point, the kneading task of the eggbeater was successfully completed.