Half of the water is heated to warm water, solubilizing the yeast
In addition to the cream, put it in a bowl, pour it into '1' and the rest of the water (depending on the flour), knead it into a smooth dough, add the cream, and spread it to the expansion stage.
Add the dough to B and mix well, put in the steel basin, cover with plastic wrap for basic fermentation.
After the basic fermentation, exhaust, divide into 3 doughs on average
Each dough is evenly divided into 3 small doughs, rounded for intermediate fermentation for 20 minutes.
The middle fermentation is complete, the dough is closed upwards, gently pressed by hand, rolled up from top to bottom, and rolled into 25cm strips.
Take 3 long strips of dough, cross them and knead them into dough. After the tail and top are pinched and tightened, put them on the baking tray and put them into the microwave oven (put the bowl of hot water) for the final fermentation for 20-30 minutes.
Brush the egg liquid, sprinkle with sesame seeds, and transfer to a preheated oven for baking. 180 ° C, 15-20 minutes
1. There are more yeasts in Fangzi, and the fermentation time is shorter than usual; 2. When weaving, do not stretch the dough, otherwise it will be deformed (my 3 different sizes of hazelnut bread is the best negative textbook); 3, walnuts, sesame first baked at 150 ° C for 7-8 minutes, take out cold and then use.