Three can 28X28 gold plate one
Choose from bright, thick yoghurt, which is added after yoghurt. There is no need to add syrup when making bread. Excessive sugar addition can affect bread fermentation.
In addition to butter, salt, all materials to expand, add butter, salt to the full stage, you can pull out the film. Put it in a warm place for basic fermentation.
When the dough is fermented to twice as large, the finger pokes and does not rebound and does not retract.
The fermented dough is vented and then divided into 16 equal portions of 43 grams each.
Roll the dough into a gold plate, put it in a warm and humid place, and carry out secondary fermentation 2 to 2.5 times larger. I like to put the bowl of hot water and put it in the oven for fermentation.
Brush the whole egg on the surface of the bread and sprinkle with sesame seeds. (as you like) (such as coconut-like surface brush coconut milk, sprinkle with coconut)
Feed into the lower layer of the preheated oven, fire up and down 180 degrees, bake for 25~30 minutes, cover with tin foil after baking, and bake until the surface is golden.
The liquid of the dough can be increased or decreased according to the moisture absorption of the flour and the humidity of the local climate. The dough must be pulled out of the film, and the fermentation should be in place, so that the taste of the bread will be soft. The oven brand is different, the temperature difference is slightly different, and it is adjusted according to the temperature of the oven. The optimal fermentation environment is 28-29 degrees, the humidity is 75%, the optimal fermentation temperature is 36-38 degrees, and the humidity is 85%.