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1
Put all the main ingredients except salt into a chef's machine and mix at low speed for 2 minutes to form a dough. -
2
Turn to speed 6 and beat the dough for 6 minutes until the dough forms a rough film. Add salt and butter and continue beating the dough for 4 minutes. -
3
Then turn to high speed and beat the dough (about 3 minutes) until a thin and elastic film can be pulled out. The entire kneading process should not exceed 20 minutes, and the temperature should be kept below 26 degrees. , to prevent the dough from fermenting prematurely. -
4
Quickly take out the dough and knock it down a few times. After the surface is smooth and forms a ball, put it into a large bowl, cover it with plastic wrap, and let it rest at room temperature for about 45 minutes. -
5
After the time is up, the dough will ferment until doubled in size. -
6
Take out the dough and press to release the air. -
7
is divided into 8 equal parts. -
8
Roll into balls, cover with plastic wrap, and let rest for 20 minutes. -
9
After the time is up, take out a piece of dough. -
10
Roll into a tongue shape. -
11
Roll up from top to bottom. -
12
Complete it in sequence. -
13
Cover with plastic wrap and rest at room temperature for another 20 minutes. -
14
After the time is up, take out the dough. -
15
Roll it out again into a tongue shape. -
16
Roll up. -
17
Form into a round shape again with your hands. -
18
Roll it high (like making steamed buns, with the edges facing down), and roll in white sesame seeds on one side. -
19
Place them into molds one by one, and put them in a closed oven. At the same time, put a bowl of boiling water (100 degrees) in the oven to help fermentation. Keep the temperature at 35 degrees and the humidity at 85%. , the fermentation time is about 40-60 minutes. Observe the fermentation of the dough yourself. The dough can ferment until it is 2 to 3 times its original size. -
20
Brush with egg wash. -
21
Place in the preheated oven, middle rack, and bake at 150 degrees for 18 minutes. The temperature and time can be adjusted appropriately according to the temperament of your own oven. -
22
Okay. -
23
Remold. -
24
Picture of finished product. -
25
Picture of finished product. -
26
Picture of finished product.