Xinjiang old-fashioned bread

Weigh 250ml of fresh milk at room temperature, 5g of dry yeast, and 50g of sugar.

Then add 40ml of flavorless vegetable oil and 1 room-temperature egg, and continue stirring.

Stir evenly.

450g of high-gluten flour ➕ 1g of salt, mixed with liquid, stirred and blended evenly until all the liquid is absorbed by the flour.

Add 25g of softened unsalted butter.

Knead into a smoother dough.

Cover with a slightly damp cloth and place in a warm spot for the first fermentation for 1 hour.

After fermentation is complete, the volume will increase somewhat.

Divide the fermented dough into 6 equal portions and shape them into small round dough balls. Place the small dough balls on a baking tray lined with parchment paper, cover with a slightly damp cloth, and let them undergo a second fermentation for 30 minutes.

Beat another egg and a spoonful of milk, mix well, and brush it on the surface of the dough.

Sprinkle a little white sesame seeds.

Pour 50g of water into a baking pan at the bottom of a preheated oven, place the baking pan with the dough inside, and bake at 180 degrees with both upper and lower heat for 25 minutes.

After the bread is baked, take it out and let it cool naturally.

The surface is a bit crispy, the inside is soft, and it smells so good~