Ingredients

High-gluten flour 255g low-gluten flour 65g sugar 50g fresh yeast 16g salt 5g eggs 30g milk ± 140g butter 65g egg liquid a small amount of cooked white sesame seeds

1. Put the dough ingredients except butter into the bread machine barrel, start the dough mixing program, and set the time to 20 minutes.

2. Knead it into a smooth and elastic film, add butter, and knead until it is a thin but not easily broken glove film.

3. Take out the dough, roll it into a ball and put it into a basin, cover it with plastic wrap and let it ferment at room temperature (25-28 degrees).

4. The dough is fermented until it is about 2 times in size. Dip your hands in flour and insert into the dough. If it does not collapse or shrink, the fermentation is complete.

5. Take out the dough and gently press it to release the air. Divide the dough into 12 equal portions and roll into balls. Let it rest for 20 minutes.

6. Take a small portion of the dough, roll it into a ox tongue shape, turn it over, roll it from top to bottom, press it lightly with your fingers, and pinch it tightly.

7. Roll the dough into long strips in sequence, with four strips in a group.

8. Braid the four strands of dough in the order of 2 pressing 3, 4 pressing 2, and 1 pressing 3.

9. After braiding, pinch the ends and try not to press them too tightly. Arrange into greased paper baking pan.

10. COUSS CF-6000 fermentation box, set to 35 degrees, humidity 80 degrees, time 30 minutes, put the dough in for secondary fermentation.

11. Brush the fermented bread dough with egg wash, and sprinkle cooked white sesame seeds evenly on the surface.

12. COUSS CO-750A smart oven, preheat the oven to 200 degrees and lower the heat to 180 degrees. Place the baking pan in the middle and bake for about 15 minutes. Keep an eye on it during baking and cover it with tin foil when it's nicely colored.

13. After baking is completed, the bread will be taken out of the oven immediately and placed on a drying rack to cool.

Tips

1. Due to the different water absorption of each flour, please do not add all the liquid ingredients at once. Please increase or decrease as appropriate depending on the condition of the dough. 2. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation.