Sesame Mini Bread (Corn Oil Version) Exclusive

Polish starter preparation: Add 50g of bread flour (extra) to 50g of water (extra) and 1g of yeast powder (extra), mix thoroughly until there is no dry flour, refrigerate and ferment for 12 hours. It is properly fermented when there are many bubbles on the surface and it becomes stringy inside. Weigh the other ingredients and set them aside.

Add sugar, Polish starter, water, yeast powder, and beaten eggs to the flour.

After forming the dough, add salt and corn oil and continue kneading.

Knead the dough until it can stretch into a thin, elastic membrane.

Put it in the bowl and cover it with plastic wrap.

Place in the middle-lower layer of the oven, select the fermentation function, and ferment for 60 minutes.

Take out the dough once it has fermented to twice its size.

Place the dough on the mat to release the air, then divide it evenly into 9 small dough portions and roll them into balls.

Do them one by one and place them on a baking sheet lined with parchment paper.

Put it back into the oven for the second fermentation for 40 minutes.

Let the dough ferment until it slightly enlarges, brush on the remaining egg wash, and sprinkle sesame seeds on the surface.

Preheat the oven in advance, select the baking mode at 160 degrees, and bake for 20 minutes.

Finished product photo, the delicious little bread is out of the oven!

Simple and easy to make, zero failures.

The texture is delicate and soft.

Healthy with no additives, super delicious!