Materials?

Medium-seed dough: 224g of high-gluten flour, 2.5g of dry yeast and 0/55g of milk/kloc.

Main dough: 56g of high-gluten flour, 0.5g of dry yeast, 30g of fine sugar, 3g of salt, 36g of whole egg liquid and 20g of butter.

Brush 25g of butter and proper amount of white sesame seeds.

How to shape big bread?

First, mix the ingredients of the medium-sized dough, knead the dough into a ball, and put it in the refrigerator for 0/7 hours.

Take it out of the refrigerator, shred the dough, add the main dough ingredients except butter, knead until the film is formed, add butter, and knead a thin glove film.

Put it in a warm place for the first fermentation until it is twice as big. Stick some flour with your fingers and poke it in the middle of the dough until it doesn't collapse, and the dough will be ready.

Divide the dough into 5 equal parts, cover it with plastic wrap and let it stand for 15 minutes (the dough is easy to roll out after relaxation).

The cake mold is padded with oil paper and the edge is buttered (so that it can be demoulded)

Roll each dough into a circle (roll it as big as possible, it's not a big problem if it's not round, and then round it up)

Brush the butter layer by layer, fold it up, and you don't need to brush the last layer.

Along the edge of the circle, trim down the places that affect the circle (try to ensure that the circle is large enough)

Cut it into 12 equal parts, roll it up along one edge, put it into a mold, and put the repaired edge into a circle in the middle.

Finally, it is fermented to twice the size (I put it in the oven fermentation stall and put two cups of hot water in it to create humidity)

Brush with egg liquid, sprinkle with white sesame seeds, preheat the oven at 180℃, and bake at 170℃ for 30 minutes.