Ingredients: 200g； high-gluten flour; Ordinary flour 60g；; 55g； eggs; Yeast powder 2g; 2 g baking powder; Sugar 45g；; Salt1g; Milk powder 5 g; 90g； of clear water; Appropriate amount of honey; Appropriate amount of edible oil; Sesame proper amount

Add high-gluten flour, common flour, eggs, yeast powder, baking powder, sugar, milk powder, salt and water (all ingredients in grams) into the basin and mix well. Knead into a smooth dough and wake it to twice its size. After awakening, cut into pieces, roll them into long strips and roll them up. Cut everything in half from the middle with a knife. Add flour, sugar and sesame to the plate and mix well as dry ingredients. Dip some water at the bottom of the rolled dough and a layer of dry material. Put it in a baking pan, wake it up to twice its size, and pour some cooking oil into the baking pan. Brush it with oil, sprinkle some sesame seeds, preheat the oven, and bake at 200 degrees 17 minutes. Bake, take out and brush with a layer of honey.

2. Practice 2:

Ingredients: egg 1 piece; Milk125ml; 250 grams of bread flour; 40 grams of white sugar; Butter13g yeast 5g; Edible salt 1 g; Some raisins.

Brush the bread machine with oil and beat in an egg; Pour in 125ml milk; Add13g butter; Add 1 g edible salt; 250 grams of bread flour; 40 grams of sugar; Add 5g yeast after pre-stirring; Add raisins when the countdown is 2 hours.

3. Practice 3:

Ingredients: 450g of high-gluten flour, Tang Zhong160g, 40g of fine sugar, 5g of salt, 3g of active dry yeast, 0g of clear water100g, 50g of butter, 30g of mozzarella cheese, 20g of chives, 360g of sausage, 50g of lettuce with flowers and leaves, and 50g of onion/kloc-.

Mix flour, Tang Zhong, granulated sugar and salt, soak in warm water10g of granulated sugar, add yeast, mix with yeast water and milk, knead into dough, and take out. Knead the dough on the chopping board until it is stiff, and then add butter to continue kneading until it is moist, smooth and flexible, which takes about 10 minute. Finally, knead into dough by folding method. Put the dough into a steel basin. Cover the steel basin with plastic wrap. Put the steel basin into a 40-degree pre-heated steamer. Cover the lid and start the basic fermentation. It takes about two hours. After two hours, the dough is about twice to two and a half times as big. The basic fermentation is completed with finger dipped in water as the standard of no rebound. Put the dough on the chopping board, press and exhaust, and finally roll it into long strips by folding. Pull it into a pill and round it for use. Start making bread blanks with dough. The sausage put inside after folding. Roll the dough into pieces first. Then roll it up. After rolling, use a thin blade to make a few diagonal cuts on the bread blank. At the same time, the first furnace has been fired at a temperature of 40 degrees. Take out the baked blank, coat the blank with egg liquid, and then sprinkle some chopped black pepper. After preheating, adjust the oven temperature to 180℃ and bake 15 minutes.