Sihai network

Honey Baked steamed bread

1. Mix material a, knead until the dough is opened, there is a slightly thick film, the film has toughness, and the edge of the hole is zigzag; cover the surface with a fresh-keeping film, and ferment to twice the size at room temperature,

2. Exhaust the air and divide it into 8 equal parts. Relax the plastic film for 10 minutes, roll it up to 20cm, press it thin, roll it up, and relax the plastic film for 10 minutes;

3. Mix the materials for standby, take the loose roll from the middle of all two halves, dip the bottom with water, dip the material B again, and oil the bottom of the mold

4. Evenly place it in the baking tray, press it with the index finger in the middle of each bread, and pay attention to the even strength;

5. Put the self-made fermentation tank at 36 ℃ and 70 ℃ and ferment for one hour, and take it out when the volume grows twice;

6. Brush oil on the surface, and pour a proper amount of salad oil into the bottom of the mold (the more the oil is, the more brittle the bottom of the bread will be when it comes out of the oven);

7. Sprinkle a layer of sesame on the surface, bake in the oven; preheat the oven for 230 degrees, 12-15 minutes

8. Brush a layer of honey water (honey: water = 1:1)