The bread made from the liquid is fragrant and soft, and I really love it.

WHAT YOU NEED

Ingredients

High powder 90 grams
White sugar 25 grams
19 grams of whole egg juice
15 grams of ice water
Honey 6 grams
2 grams of instant yeast
2 grams of salt
9 grams of butter
100 grams of liquid
50 grams of flour
50 grams of water
A handful of dried yeast (less than 0.5 g)
Moderate amount of filling
120 grams of sesame seeds

How TO MADE Ginger and sesame bread

Steps 1 to 4

1. After mixing the liquid ingredients evenly, ferment at room temperature for one hour, refrigerate for about 20 hours

2. The next day, the ingredients other than butter and filling are mixed and kneaded into a dough.

3. After kneading the dough to the expansion stage, add butter, knead to the full stage, ferment at room temperature for 45-60 minutes

4. If you poke a hole with your hand, if it doesn't bounce back, it's over.

Steps 5 to 8

5. On average, it is divided into six doughs (more than 40 grams each) and rolled around for about 15 to 20 minutes.

6. The dough is flattened and wrapped in sesame filling.

7. Five cuts with a knife

8. Roll it up, glue it to the mouthpiece, and put it in a warm, humid place (temperature 36-38 degrees, humidity 85%) to ferment for 45-60 minutes.

Steps 9 to 12

9. After cooking, put in a preheated oven at 200 degrees for 20 minutes at 190 degrees and then cook at 180 degrees for about five minutes.