Preparation materials: high and low refined powder, water, sugar, milk powder, yeast, eggs, Tang Zhong, etc.

1. Put the water and powder from Tang Zhong into the milk pot, and turn off the heat when the surface temperature reaches 65 degrees. During cooking, stir and cool.

2. Put all the main dough materials except butter into the bread machine barrel.

3. Start the dough mixing program for 20 minutes.

4. Knead into a smooth and elastic film, and then add butter to knead into an expansion stage.

5, take out the dough, the surface temperature is about 26 degrees.

6. Put the round into the basin and cover it with plastic wrap (25-28 degrees).

7. Insert the flour into the dough by hand, and the fermentation will be completed without collapsing or shrinking.

8. Take out the dough and gently exhaust it, and divide it into 9 rounds on average.

9, let stand 15 minutes (the weather is too cold, put it in the fermentation box).

10, take a small portion of dough, press it into a circle, and put it on the Gali soft core.

1 1, keep your mouth shut.

12, put it in a square baking tray in the kitchen, set the fermentation box at 35 degrees and the humidity at 80 degrees for 30-40 minutes.

13. Brush the fermented bread embryo with egg liquid and sprinkle the cooked white sesame seeds evenly.

14, preheat the oven to 180 degrees, and set the middle fire for 20 minutes.

15. Observe the bread embryo, color it and cover it with tin foil.

16, Tang Zhong soft-core bread finished product map.