Blue Butterfly Bread Exclusive

Put 260g of Blue Butterfly juice, 5g of yeast powder, 400g of bread flour, 100g of low-gluten flour, one egg, 5g of salt, and 60g of sugar into a stand mixer. Then start the mixing program. Mix until both sides of the surface are smooth and elastic. Add butter, continue mixing for five minutes, and then mix until the dough can stretch into a smooth membrane.

Then knead the dough into a smooth dough and place it in a stainless steel bowl.

At a room temperature of 30°C and humidity of 75%, cover with a damp cloth and ferment for 50 minutes to make sweet dough.

Then roll it into a long strip, then roll it up and place it in a paper cup.

Place them into the baking tray in order. Ferment at 30°C with 75% humidity for 50 minutes, then put them into the oven with a bowl of boiling water at the bottom.

Brush a layer of beaten egg on the surface. Sprinkle some black sesame seeds.

Place in a 42-liter Galanz oven and bake with the top heat at 200°C and the bottom heat at 180°C for 13 minutes. The temperature and time may vary depending on the brand and size of each oven.

Done, let's have a picture of the finished product.