Salt 1 tsp, butter 30g, hot water 53g, yeast powder 1.5 tsp, milk powder 1 tsp, water 102g, sugar 36g, high flour 225g, whole egg liquid 30g, almonds, pumpkin seeds and black sesame seeds.

working methods

(1) Seed scalding part: high flour: 75g sugar: 6g hot water: 53g butter: 30g dough part: high flour: 225g sugar: 36g water: 102g salt: 1 teaspoon yeast powder: 1 teaspoon +65438.

(2) Seed scalding: Cut the butter into small pieces, add hot water to boil, and then remove it from the fire.

(3) Add high flour and sugar and knead into dough.

(4) put it in the refrigerator for cold storage 18-24 hours, then take it out of the refrigerator and heat it, and start preparing dough.

(5) Dough part: Put the yeast in warm water (the water temperature is about 40-45 degrees) and let it stand for 10 minute.

(6) Tear the heated seeds into small pieces and knead all the materials in the dough into dough, and then knead the dough with a roller until the film can be pulled out.

(7) Cover with plastic wrap for the first fermentation. I put the dough in the oven, add a bowl of hot water and close the oven door. The temperature is controlled at about 28 degrees. The optimum temperature for the first fermentation is 28℃. It took about 80 minutes today, and the head of the noodle restaurant was 2-2.5 times as big as before.

(8) Take out the fermented dough, divide it into two parts, round it, relax it for 15 minutes, roll it into an oval shape with appropriate length, put it into a toast mold, then sprinkle with dried fruit and roll it up. The second fermentation is carried out in the baking mould. Brush a layer of egg liquid and sprinkle with black sesame seeds at 8 minutes.

(9) Preheat the bottom of the oven at 180℃ for 25-30 minutes.