How to make handmade bread

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  1. Add all the ingredients except butter, add flour and knead it into a Sanguang dough by hand, continue kneading for 15 minutes, then add 30g butter and knead until When the butter is completely absorbed, knead for another 10 minutes, then let it rise until doubled in size.

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  2. Deflate the dough, divide the dough into four or six pieces, and divide the large portion into seven small pieces Then use a rolling pin to roll each small portion into a beef tongue shape, roll it into thin strips, place it on the baking sheet one by one, and continue to ferment until the baking sheet is 8-9 minutes full.

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  3. Divide the dough into 6 small portions, roll them into rounds and place them on the baking sheet.Continue to ferment until doubled in size, apply a thin layer of milk on the surface, sprinkle with white sesame seeds, take out of the oven at 16 degrees Celsius for 30 minutes.

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  4. Spread a thin layer of butter on the surface of the bread while it is hot, and the aroma will be stronger! Since there was a lot of flour this time, I made two different shapes of bread.

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  5.Look at the texture of this bread, it is brushed, very soft and delicious, and has a strong milk flavor.