200g of high flour, 20g of sugar, 2g of salt, 25g of milk powder 10g, 25g of whole egg liquid, 3g of yeast, 0/00g of water 15g of corn oil15g of flour decoration: egg yolk liquid and white sesame.

working methods

1, all bread ingredients except oil are mixed and kneaded into smooth dough. After refueling, continue to knead and fall until you can pull out the film, cover it with plastic wrap and put it in a warm place for fermentation, which is 2.5 times larger.

2. Take out the dough and exhaust it, and divide it into five parts. After rounding, cover with plastic wrap and relax for 15 minutes, then knead it into water drops and roll it into a length of 20cm (Figure 5).

3. Cut the knife in the middle of the big head (Figure 6), roll your hands down (Figure 7), rub the tips at both ends (Figure 8), make the Jinjiao at both ends inward, and then discharge it into a baking tray and put it in a warm and humid place for final fermentation.

3. Brush egg yolk liquid after fermentation, sprinkle with white sesame seeds, and put in a preheated oven, 185 degrees, middle layer, 20 minutes.