Step 1

1. Weigh all the ingredients in the bread ingredients except butter and put them in the chef’s bucket.

Step 2

2. Mix the noodles slowly into a ball.

Step 3

3. Add butter.

Step 4

4. After the butter melts, change to second gear and knead for about 4 minutes.

Step 5

5. Take out the dough, beat it on the panel, knead into a ball and let it rise for 30 minutes.

Step 6

6. After 30 minutes, the dough becomes slightly larger.

Step 7

7. Divide the dough into six small portions equally and knead into a circle. (I doubled down)

Step 8

8. Cover with plastic wrap and let stand for another 30 minutes.

Step 9

9. Take out a piece of proofed dough and flatten it, and drain the air.

Step 10

10. Fold back from 1/4 and press it tightly.

Step 11

11. Fold another 1/4 and press it tightly.

Step 12

12. Turn the dough over and stack the remaining part on top.

Step 13

13. Roll into long strips, as shown in the picture above, roll the middle of the long strips on both sides and bulge.

Step 14

14. Tie a knot

Step 15

15. Put it in the freezer of the refrigerator and freeze until the skin is hard.

Step 16

16. Put the baking alkali in warm water to melt, put the frozen bread embryo into it and soak it for 20-30 seconds, remove it and put it in a baking tray lined with tin foil, (it is best to wear gloves for this step, because baking alkali is strongly corrosive) Make an incision on the bread with a sharp blade, sprinkle some sesame seeds as a decoration, and sea salt is even better.

Step 17

17. Put in a preheated oven over 200 degrees and bake for 25 minutes.

Step 18

18. Out of the oven

Step 19

19. Finished product

Step 20

20. Finished product

Step 21

21. Finished product