I think I was once fascinated by the sweet but not greasy honey bread. As long as it is carefully prepared, homemade bread is not a problem.
1. Mix the powder and yeast evenly, mix with the liquid until the gluten expands, and pull out a large film.
2. Cover with plastic wrap and ferment in warm place to twice the size. I can't play with the hand poke (because the room temperature is high, it takes me about 40 minutes to ferment)
3. Divide into 8 parts evenly and relax for 10-15 minutes.
4. Roll it up and cut it off from the middle with a knife. Dip the bottom with water, then dip the bottom material, evenly drain into the baking tray. Cover with plastic film or wet cloth, put it in a warm and humid place, and finally ferment to twice the size, about 30-40 minutes.
5. Pour a little vegetable oil into the bottom of the pan. Brush the surface of the bread with egg liquid (brush the oil with the original formula) and sprinkle with a little sesame.
6. Preheat the oven for 220 degrees and bake for about 15 minutes (note that the time may be slightly different from the fire power of the oven). Brush a layer of honey water (honey and water 1:1) on the hot surface.