Kneading: Mix all dough materials, knead into smooth dough, and knead for another 5 minutes. If the kneading process is too dry, you can add 5cc of water. Personal experience: You can use a wooden spoon or stick to stir before rubbing, which is not so sticky. )

First fermentation: sprinkle some water on the dough, then cover it with a wet cloth or plastic wrap, and let it stand for 1.5 to 2.5 hours (the colder the room temperature, the shorter the heating time) until the dough becomes twice as big.

Making stuffing: Dice potatoes, onions and carrots, chop curry pieces, put them all into Datong electric rice cooker, and steam them with a glass of water in the outer pot. After the rice cooker jumps off, press it into a paste with a spoon while it is hot and stir it evenly.

Integer 1: Divide the dough fermented for the first time into twelve small doughs and round them. Each dough is about 43-45g.

Integer 2: After the dough is slightly squashed by the wrist, it will grow into an ellipse with a width of about 6cm and a dough stick.

Shape 3: Put a tablespoon of curry stuffing (about 25g) at the bottom of the oval. Be careful not to let the stuffing touch the oval edge.

Plastic surgery 4: Will it be oval? The shape is covered from top to bottom, and the edge is pinched into a semicircle.

Shaping 5: Gently pinch the two sides of the semicircle and pull it upward into the shape of an ingot.

Second fermentation: gently cover the wrapped bread with plastic wrap and let it stand for 40 minutes.

Surface decoration: spread egg liquid on the bread after the second fermentation and sprinkle sesame seeds.

Baking: Bake the bread in an oven preheated to 200 degrees Celsius for 30-35 minutes. If you like to bake it deep (), move the bread to the top of the oven for 10 minutes, and take it out after baking.

Serve.