Followed by the wind, the original recipe from sjn1994, added buckwheat flour, slightly modified.
Put the medium dough into the bread machine, and after a kneading process, let the fermentation be doubled.
Add the main dough ingredients (except butter) to the middle dough, continue a kneading process to the expansion stage, add the butter, knead until the whole stage, and let the fermentation go to the fingers and knead the flour to insert the dough. The small holes do not retract and do not collapse.
The exhaust gas was taken out, and 210 g of a large dough was weighed out with a kitchen scale, and the remaining dough was divided into 8 small doughs of about 60 g, and the plastic wrap was left to relax for 15 minutes.
Take an 8-inch round bottom cake mold, apply oil, put a small bowl in the middle, and smash 210g of large dough into large wafers.
Covered in a small bowl.
8 small doughs are again squirted around the small bowl.
Use a knife to divide the dough on the small bowl into 8 equal portions, corresponding to 8 small doughs.
Cover the divided dough on the small dough.
Carefully remove the small bowl and place it in a warm, humid place for secondary fermentation (I usually put it in the oven with hot water in the bowl).
After the fermentation is completed, the oven is preheated at 180 degrees, the surface is brushed with egg liquid, and sesame seeds are sprinkled.
Put the lower layer of the oven 180 degrees and bake for 30 minutes. After the surface is satisfied, add tin foil.
Look at the soft heart.
1. A small portion of the brush surface should be reserved for the egg liquid in the main dough. 2. Use high-yeast-resistant yeast as much as possible. According to my taste, the amount of sugar can be increased a little. 3, small dough can also be wrapped in stuffing stuffing such as bean paste, rich in taste, but the amount of flour should be reduced accordingly. 4, in the process of baking, about 10 minutes after the satisfaction of coloring, you should add tin foil in time to avoid too dark.