Yogurt Old Bread Exclusive

Put the sponge dough ingredients into the bread machine and knead for 10 minutes.

Just knead into a dough, no need to develop the gluten.

Cover with plastic wrap and refrigerate to ferment for 17 hours, it is 2-3 times larger than the original.

Put the main dough ingredients, except for the butter, into the bread machine. Tear the pre-dough into small pieces and add them in. After starting a kneading program, add the butter and run another kneading program until a thin glove-like membrane can be stretched out. Cover with plastic wrap and ferment.

The dough that has finished fermenting. During fermentation, you can place a bowl of hot water nearby to speed up the fermentation process.

Take out the dough and knead it on the board to release the air, then divide it into 9 equal parts.

Take a portion and roll it into the shape of a ox tongue.

Fold both sides toward the center.

Do everything well.

Stretch the dough lengthwise and fold it in half.

Like twisting a cruller, stuff both ends in.

The prepared bread dough.

Place it on a baking tray for the second fermentation.

Brush the well-fermented bread dough with a layer of egg wash and sprinkle with white sesame seeds.

Place in a preheated oven, middle rack, top and bottom heat at 175°C, for 26 minutes.

Freshly baked, place it on a cooling rack to cool, and seal it for storage after it has cooled.

Finished product image.