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  1

  Put high-gluten flour, whole wheat flour, milk powder, and sugar in a large bowl, and beat in an egg.

• 

  2

  Add water and mix evenly, seal and refrigerate in the refrigerator for 12 hours. The purpose of refrigeration is twofold. By refrigeration at low temperature for a long time, the dough can form a glove film on its own.

• 

  3

  Add a small spoonful of water to dissolve the yeast.

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  4

  Take out the refrigerated dough, add salt, oil and yeast and knead the dough. The hydrated dough will soon form a glove film, but after adding whole wheat flour, the toughness of the dough will be different from that of white flour. There is still a slight difference between the groups. Cover and leave in a warm place to ferment.

• 

  5

  Fermented dough.

• 

  6

  Put the dough upside down on the chopping board.

• 

  7

  Flatten the dough with your hands, fold it three times, and continue the same step 2 times.

• 

  8

  Divide into small portions evenly, roll into round balls, cover with plastic wrap and let rest for 10 minutes.

• 

  9

  Flatten the small dough and add homemade salad dressing and meat floss.

• 

  10

  Close the mouth and place everything on the baking sheet.

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  11

  Put it in the oven with a bowl of hot water underneath.

• 

  12

  Sprinkle the fermented dough with white sesame seeds.

• 

  13

  Put it in the preheated oven, on the middle layer, with the upper heat at 170 degrees and the lower heat at 180 degrees for 20 minutes. Adjust the temperature and time according to the temperament of your own oven.

• 

  14

  After taking it out of the oven, brush it with a layer of honey water.

Tips

1. This bread has a high moisture content. Novices should reserve 10-20g of water before kneading the dough, and add more as appropriate depending on the water absorption of the dough.
2. The amount of white sugar has been reduced, and the taste is not very sweet. If you like this recipe, add it yourself.