Main ingredients

High-gluten flour

100g

Low-gluten flour

50g

Milk

25ml

Accessories

Salt

2g

White sugar

10g

Butter

10g

Egg liquid

5g

White sesame seeds

5g

Steps

1. Put high flour and low flour into a bread barrel and add salt.

2. My white sugar is agglomerated, so I put it directly into the measuring cup and melt it with milk.

3. Add 10g of milk and wait for the white sugar to completely melt.

4. Pour the melted white sugar directly into the flour, and slowly add the remaining milk according to the water absorption of the flour.

5. After the first dough mixing process is completed, let it sit for 30 minutes.

6. Add yeast and perform the second dough mixing process.

7. After the program is completed, the dough can be pulled out into a tougher film.

8. Add the softened butter at room temperature and start the third dough mixing process.

9. You can put on a hand mask.

10. Place in a warm place to rise until doubled in size.

11. Take out the dough and deflate it.

12. Divide into six small doughs.

13. Put a bowl of hot water in the oven for the second time.

14. Let the dough ferment until it doubles in size.

15. Brush with a layer of egg wash and decorate with a little white sesame seeds.

16. Preheat the oven to 190 degrees, with upper and lower heat and hot air convection at 180 degrees for 20 minutes.

17. The baked bread can be simmered for another 5 minutes.

18. Take it out and let it cool slightly.