Exclusive Crispy Bottom Honey Toast

Put the eggs and milk into the inner pan of the bread machine.

Add the two types of flour, place salt and sugar at opposite corners, put the yeast in the middle, and knead the dough for 20 minutes.

An appropriate amount of pumpkin seeds.

Add the butter and pumpkin seeds, then knead the dough for another 20 minutes.

Take out the kneaded dough, shape it into a ball, place it in a bowl, cover with plastic wrap, and let it ferment in a warm place.

This is the dough that has been proofed.

Mix low-gluten flour, 5 grams of sugar, and black and white sesame seeds evenly to make the base mixture.

Take out the well-risen dough, knead to release the air, and evenly divide it into 11 portions.

Knead into a ball and let it rest and ferment for 15 minutes.

Take a piece of dough and roll it into the shape of a cow's tongue.

Fold both the left and right sides inward.

Roll up.

Roll it thinner again.

Roll up.

Cross cut.

Dip the bottom in water, then dip it in the bottom seasoning.

Add some water to honey to make honey water, and use it to brush the surface.

Brush a layer of oil on the baking tray, place the prepared bread dough, and let it ferment.

Brush a layer of honey water on the baked bread dough.

Place it in a preheated oven and bake at 180°C on the middle-lower rack with both top and bottom heat for about 10 minutes (cover with aluminum foil in time midway).

Take it out and brush it with honey water.

Bake for another 5 minutes and it's ready.

Freshly baked, with a strong aroma.

The bottom is golden and crispy.