Qiangli flour

380 grams

sugar

80 grams

Eggs (of hens)

1

milk

95 grams

Liquid seed

300 grams

condiments

olive oil

45 grams

salt

5 grams

yeast

5 grams

white sesame

1?o'clock

step

1. Put eggs, milk, liquid seeds, sugar, salt, high-gluten flour and yeast into the bread bucket in turn.

2. Start the bread maker, select the dough state (about 15 minutes), after the bread maker stops working, add olive oil, start the bread maker, select the dough state, continue the dough mixing, and ferment at room temperature for about 1 hour after the second dough mixing.

3. Put the fermented dough on the chopping board, knead and exhaust, then divide it into 16 equal parts (each equal part is about 60g), cover it with plastic wrap and relax for 5 minutes, take one of the dough, knead it slowly by hand, and cover it with plastic wrap for secondary fermentation.

4. When the rolls are fermented twice as much as before, brush the surface with egg liquid and sprinkle with white sesame seeds.

5. Put it into a preheated oven and bake at 180 degrees 18 minutes.

6. Finished product drawing after baking