I feel like I'm crazy about Chinese cooking because Chinese cooking maximizes the water content of the bread.Even if it's only for two or three days.

WHAT YOU NEED

Ingredients

High starch flour (medium) 180 grams
Milk (medium weight) 110 grams
4 grams of yeast
High starch flour (main dough) 40 grams
Low-fat flour (main dough) 30
Whole egg juice (main dough) 25 g
Water (main dough) 30 grams
Butter (main dough) 20 grams
Salt (main dough) 3 g
30 grams of white sugar (main dough)
20 grams of coconut flour
Potato flour (main dough) 15 grams
Red bean sand in moderation
Dried grapes in moderation

How TO MADE Ripping the bags

Steps 1 to 4

1. The dough is mixed evenly and does not need to be overly stirred.

2. Fermentation 1 hour to 2.5 times

3. After tearing the middle dough, the main dough material is added and mixed.

4. Stir for about 20 minutes to expand.

Steps 5 to 8

5. The dough is left at room temperature for 15 minutes for intermediate fermentation.

6. The noodle stick is wrapped in soy sauce and raisins.

7. Carry out the closure.

8. Open it and cut a parallel line.

Steps 9 to 12

9. Close the door after turning.

10. Put it in a 6-inch circle.

11. It is fermented twice in the packaging machine for about 50 minutes.

12. Brush the egg yolk on the surface and sprinkle the sesame seeds.

13. It can be baked at 180 degrees for 25 minutes.

14. It's a lot of work.