200g of high gluten flour (medium variety)

Milk (intermediate seed) 135 ml

Yeast (medium seed) 2g

70g of high-gluten flour (main dough)

30g of low-gluten flour (main dough)

Whole milk powder (main dough) 15g

Fine sugar (main dough) 20g

Salt (main dough) 4g

Olive oil (main dough) 30g

Milk (main dough) 70 ml

White sesame 3g

-Steps-

1. Weigh the China material.

2. Stir and mix repeatedly and knead into dough with smooth surface (leave 20ml of milk and add people slowly after stirring).

3. Knead the dough into a circle, knead it downward, put it in a pot, cover it with plastic wrap, and ferment it at room temperature to twice its size (the fermented dough can be honeycomb-shaped).

4. Take out the fermented medium-sized dough and prepare the main dough materials.

5. Mix the seed dough with the main ingredients of the dough, knead the dough with a film, and continue to ferment the kneaded dough until it is 1.5 times larger.

6. Sprinkle some high-gluten flour on the table, pat the dough evenly and exhaust, divide it into 6 parts on average, and roll it into a circle.

7. Put the kneaded dough into a 6-inch hollow mold in Yang Chen.

8. Spray water on the surface of the dough and put it in the oven for fermentation until it is full of film (you don't need to open the oven for fermentation in hot days).

9. Take out the fermented dough and sprinkle sesame seeds on the surface.

10. Preheat the oven 180 degrees, and bake the middle and lower layers at 160 degrees for 45 minutes.

-Hint-

1. Flour has different water absorption. When adding the liquid, keep a part and add it slowly later. 2. It is recommended to use frozen water or milk for the liquid part in summer. The oven is different in size and temperature. Bake according to your actual oven temperature.