The chef machine hits the full stage, fermenting at 28 degrees for 1 hour to 2 times, and splitting and rolling for 10 minutes.
The 20 cm mold consists of 8 58 grams of dough and the 16 cm mold consists of 4 and a half 60 grams of dough.
Each small dough is smashed into a 20 cm oval
Roll up after rolling over
Wake up for 10 minutes
The dough is all two, the bottom is drowning
Dip with the mixture of material B and discharge into the mold with liquid oil
After 38 degrees, about 40 minutes
While preheating the oven, spread the sesame oil on the dough and spread the sesame seeds. If you like the crispy bottom, you can also pour the right amount of liquid oil on the bottom.
The oven is 200 degrees Celsius, 20-25 minutes. According to the actual amount of dough to make the adjustment of the time and temperature, it is too difficult to color the tin foil
Lay out one by one on the hot water