material

250g of bread flour, 2.5g of salt, 3g of yeast powder, 48g of eggs, 36g of honey, 90g of clear water, 25g of fine sugar, 7g of milk powder, 25g of butter, 0/5g of butter/kloc-and 20g of white sesame seeds.

working methods

1. Put the salt into the inner barrel of the bread maker first. Then add water, eggs, bread flour, honey, fine sugar, milk powder and yeast powder, turn on the "kneading" function of the bread machine and stir for 15 minutes.

2. Add 25g room-temperature softened butter, turn on the "kneading" function of the bread maker again, and run it twice, 15min, until the dough is smooth and the transparent film can be pulled out.

3. Spread a thin layer of vegetable oil on the basin to prevent it from sticking, put the stirred dough in, cover it with plastic wrap, and ferment at room temperature to twice its size. (about 1 hour in summer)

4. Take out the dough and weigh the total weight.

5. flatten the dough and divide it into 8 equal parts.

6. Knead the dough into a circle and cover it with plastic wrap.

7. Take a small piece of dough and roll it into an oval shape with a rolling pin.

8. Roll up from top to bottom.

9. Roll into a long roll.

10. Cut the long roll in half.

1 1. Put the white sesame seeds in a small bowl and stick the white sesame seeds on the bottom of the dough roll.

12.8 inch square baking pan coated with butter 15g (thanks to the 8 inch non-stick baking pan provided by bluelabe@ Bakery).

13. Roll 4 rows and 4 boxes of noodles on a baking tray and let stand for fermentation for about 30 minutes.

14. Preheat the oven 180℃, and bake the bread in the middle layer of the oven 180℃ for 20 minutes.