Pour in 400 grams of common flour, fine sand sugar 15 grams, and edible salt 1 gram.
Stir the flour into flour wadding first, and then knead it into dough by hand.
This kind of dough needs to be softened to make fluffy and soft bread.
After the dough is stirred, cover the pot and let the dough ferment for 20 minutes.
After 20 minutes, open the lid and add 20g lard. There is butter at home, and bread made with butter looks better.
First, knead lard into noodles. At this time, it is best to rub the noodles out of the fascia.
Let's take out the dough and knead it on the chopping board for a few more minutes.
The dough is soft. Knead until the dough and lard are fully combined, and knead the dough out of the fascia. Cover the pot and ferment for an hour.
An hour later, I picked up the lid and looked at it. The dough is about to overflow the basin.
At this time, the dough has been fermented. Sprinkle a little flour properly to prevent the dough from sticking to your hands and take it out of the basin.
Continue to knead the dough on the chopping board and exhaust the dough. Then, divide the dough into six pieces of equal size.
Knead the dough into a round dough blank by hand, and knead six dough blanks with the same appearance into a ball.
Then put it into a square plate in the oven. Don't turn on the electricity at this time, and the dough will ferment again 1 hour.
/kloc-take it out after 0/hour, brush a thin layer of egg yolk on it with a brush, and the baked bread will turn golden yellow.
Brush it all and sprinkle with sesame seeds.
Now let's turn on the oven. The oven I use is relatively small, 180 degrees, baking for 35 minutes.
If it is a big oven for home use, it will be cooked in 25 minutes.
After 35 minutes, take out the bread. See if we can compete with the cake shop.