1.

Milk and egg liquid are put into the bread bucket. Add flour, sugar in one corner, salt in the opposite corner, and yeast powder yourself.

2.

Install the bread barrel, select imix to knead dough 15 minutes, add softened butter, and then knead another program.

3.

Take out the dough and you can pull out a large piece of film.

4.

Round the dough, put it in a large bowl, cover it with plastic wrap and ferment.

5.

Fermented to 2-2.5 times the original.

6.

Take out the dough, press and exhaust, divide it into 12 equal parts, and knead it round. Cover with plastic wrap and relax for about 15 minutes.

7.

Take a portion of dough, flatten it and roll it out.

8.

Turn it over, thin the bottom and roll it up.

9.

Stick the joints together and rub them.

10.

Roll in turn and rub long.

1 1.

Take 3 copies and braid them cross. Be flexible and consistent when editing.

12.

Pinch both ends after editing.

13.

Put it in a baking tray, leaving room for fermentation and expansion between braids.

14.

Cover with plastic wrap and wake up twice as big as before.

15.

Brush a layer of egg liquid and sprinkle with white sesame seeds.

16.

Bake in the middle layer of the preheated oven at 170℃ and 150℃ for 20-22 minutes. (Cover the surface with tin foil after coloring)

17.

Bake the bread, dry it to palm temperature, put it in a fresh-keeping bag and store it at room temperature.

Cooking tips

The amount of liquid is added according to the water absorption of flour. The oven temperature is adjusted according to the temper of your own oven. My oven is hotter than the fire, so I turned it down.