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  1

  400g high-gluten flour, 260g milk, one egg (40g), 4g yeast, 50g honey (or 60g sugar), ingredients except butter and salt Put all into the kitchen machine bucket).

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  2

  Mix at low speed first, then turn to high speed to form a rough film.

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  3

  Add 40 grams of butter and 4 grams of salt.

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  4

  Continue to apply the glove film.

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  5

  Quickly take out the dough and beat it 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 ferment at room temperature for about 60 minutes.

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  6

  After the time is up, let the dough rise until it doubles in size (the dough does not spring back immediately or collapse when pressed lightly with your fingers).

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  7

  After the time is up, take out the dough and press to release the air.

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  8

  There is no need to ferment. Take out the kneaded dough and sort it with your hands a few times. Divide it into 10 even small portions. Roll each into a round shape. Cover with plastic wrap and let rest at room temperature for 15 minutes.

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  9

  Take out a small piece of dough and roll it into a shape of beef tongue.

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  10

  Peel the bottom thinly and roll it up from top to bottom.

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  11

  Roll into a small dough.

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  12

  Cut in half.

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  13

  Dip in the crispy base ingredients (mixed with 20 grams of sugar + 20 grams of white sesame seeds + 10 grams of flour), and a raw embryo is ready.

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  14

  Pour oil on the baking sheet, place the bread embryos one by one, put it in the oven, turn on the fermentation function, and ferment at 36 degrees. Put a bowl of water inside to maintain 85% moisture to help Fermentation.

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  15

  About 60 minutes, the bread embryo will ferment until doubled in size.

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  16

  Brush with egg wash and sprinkle with white sesame seeds.

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  17

  Place in the preheated oven. For the middle and lower layers, set the heat to 170 degrees, lower the heat to 200 degrees, and bake for 18 minutes (the temperature and time can be adjusted appropriately according to your own oven).

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  18

  is out.

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  19

  Sweet and crispy, charred on the outside and soft on the inside.

Tips

When making bread in the summer, all ingredients must be frozen, and the dough temperature can be lowered later. The temperature of the dough must be controlled at around 26 degrees.